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smoking chicken, wood advice needed

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The Virginian
The Virginian Posts: 275
edited November -1 in EggHead Forum
When you smoke pieces of chicken, what wood (or woods) do you use to give it flavor, and how many pieces do you put in the Egg? I am having trouble getting the right amount of smokiness (to much sometimes, not enough other times)[p]Thanks, [p]Bret
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    The Virginian,
    I use apple or cherry chips not chunks, since poultry soaks up the smoke quickly. Usually a small hand full that has been soaked in water.[p]Mike
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  • dhuffjr
    dhuffjr Posts: 3,182
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    The Virginian,
    Jack Daniels barrel chips....goes with everything.
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  • Basscat
    Basscat Posts: 803
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    The Virginian,
    I tried a small chunk (1"x2x1ish) of maple the other night with some legs and thighs (8 pieces in all), and was quite pleased with the results. Probably eggsperiment with a little bigger piece next time, but it was pretty close... (though smokiness is so subjective). The maple flavor seemed to work really well.
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  • JSlot
    JSlot Posts: 1,218
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    Hi, Brett. I really like pecan smoke with chicken. How are you smoking your birds? I just posted a method I've really taken a liking to in response to the spatchcock thread above. I cook it skin side up indirect on the raised grid at ~250° until you can pull a leg quarter off the bird.[p]Jim
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  • Unknown
    Unknown
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    The Virginian,[p]I use guava wood with chicken...best I ever made...[p]Aloha,[p]Greg
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  • Dr_Redwine
    Dr_Redwine Posts: 189
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    I agree with the pecan as my wood of choice for chicken. A side benefit is the smell of the wood itself to me. It actually smells like pecans (imagine that). I use a small handful of unsoaked chips and generally a direct spatchcock type cook at 350ish. [p]
    DrR
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