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hey guys i want to smoke some chicken to pull for sandwiches at a christmas party. new to the egg world, please help!
smokinsam,[p]I've tried smoking chicken a few times at 250 deg - indirect for 4-5 hrs. I have not been satisfied and threw it out both times.[p]I want to try direct instead of indirect and see how that works.[p]If you haven't done it, spatchcock chicken is the way to go.
smokinsam,[p]I make 'em all the time. I do them indirect on a vertical roaster at about 325 until they are 180 in the thigh. You really want to go light on the smoke - they absorb a lot and can taste pretty nasty if you overdo it. I like to use either cherry or guava for the wood.
smokinsam,[p]325 indirect sounds more like a normal cook rather than "smoking". [p]I have done several chickens in the 4 lbs. range. they take about 6 hours at 250 indirect.[p]I sort of agree with Theo. Although mine were good, they don't touch a beer butt or spatchcocked.[p]Either way, fun none the less.[p]Mick
Melissa set up and temp is great however I like more smoke hickory, pecan, oak.
smokinsam,do whole chickens on a regular basis. I try to get about 4lbs, birds. Wash and pat dry. Let set at room temp a few min. Smear light coating of mayo or olive oil over bird and season. I cook at250/275 for about two hours or till it reaches about 165/170 in thigh. Pull, double wrap in foil, and stick in a small cooler, filling extra space with newspaper. Let set at least 30 min. Have held several hours on road trips.
Done two this week for my wife to do lunch at new job. They all wanted to know where she bought them and then how I cooked them.
I call this the Kiss chicken, Keep it simple Sam.[p]Hope this helps,
Poppasam,[p]I'm not sure why anyone would cook a chicken any other way. From a beercan chicken to a spatchcock whenever any new is visiting they rave about "how wonderful" the smoked chicken is and I seldom use any chips or chunks it's just the smoke from the lump. There's a lot to be said for KISS!
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