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Smoked chicken

TopperzTopperz Posts: 27
edited January 5 in Cookbook
hey guys, looking to do a smoked chicken.  Any recommendations?  I’ve done them before but looking for something different...I can inject, smoke, beer can etc.  Looking forward to recipes and ideas. 

Great White North eh
Lg & Xl BGEggs...Camp Chef Flat Top Grill / Griddle

Comments

  • Bge is a good chicken rig. I like the smoke better when it runs hot- especially on chicken. I spatchcock and Cook indirect at around 400 as high up in the dome as I can. Will get plenty of good smoke and crispy skin like that. Takes 45 min to an hour. My favorite rub is basically salt and pepper with a little granulated garlic 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • DoubleEggerDoubleEgger Posts: 13,215
    Bge is a good chicken rig. I like the smoke better when it runs hot- especially on chicken. I spatchcock and Cook indirect at around 400 as high up in the dome as I can. Will get plenty of good smoke and crispy skin like that. Takes 45 min to an hour. My favorite rub is basically salt and pepper with a little granulated garlic 
    Agree. I prefer raised direct though. 

    Mickey’s Coffee Rub is good on yardbird. 


    Equal part: Instant Expresso Ground coffee
    Equal part: Brown Sugar
    ½ part: Black Pepper
    ½ part: Kosher Salt
    ½ part: Garlic Powder
    ¾ part: Ancho Chili Powder
  • Mattman3969Mattman3969 Posts: 8,297
    Go low n slow raised direct.  Damn good chicken.  Here’s how I do it. 

    http://eggheadforum.com/discussion/1194056/slow-cooked-bbq-chicken-smoked-potato-salad-and-baked-beans/p1

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • lousubcaplousubcap Posts: 17,744
    Give "pulled chix" a look thru the search function.  You can run for hours L&S.  Really a different outcome for the yard-bird.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • TopperzTopperz Posts: 27
    Ok, so I tried something different and it really turned out great.  I normally do a spatchcock chicken indirect at about 400,  this time I did a spatchcock chicken at 235 for 7 hours.

    put chunks of peach wood in with the lump and on the lump.  Had fire stabilized at 235 deg for about 2 hours and then put the chicken on.

    cooked it until an internal tempo of 165 and took it off.  Put on at 10:30 and took off at 5:30.

    did a rub of salt, pepper and garlic.  Basted twice during the cook with a vinegar, butter, water and salt mixture and then reapplied some rub

    skin was crispy, meat fell off the bone and was not dry at all with a nice smoke flavour.
    Great White North eh
    Lg & Xl BGEggs...Camp Chef Flat Top Grill / Griddle
  • TopperzTopperz Posts: 27
    @Mattman3969, thanks for the link...I will definitely try that next!!
    Great White North eh
    Lg & Xl BGEggs...Camp Chef Flat Top Grill / Griddle
  • lousubcaplousubcap Posts: 17,744
    @Topperz - great cook and result.  Sounds like a pulled chix cook right there.  Congrats.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • DoubleEggerDoubleEgger Posts: 13,215
    @Topperz use this to upload your pics 
  • dsrgunsdsrguns Posts: 417
    Great results on that cook. Nice plump bird too.
      
    XL BGE
    MD
  • Mattman3969Mattman3969 Posts: 8,297
    Nice 

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • jetman96jetman96 Posts: 60
    I like a raised-direct (link) spatchcocked with Simon and Garfunkel rub, which I can do after work any night of the week. I have this probably twice a month, at least.
    Cincinnati, OH
    Large BGE
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