Smoked Chicken

Paula

Hello all,[p]I have had my BGE for 2 years now and just love it. Up until now I have only used it as a grill.[p]I want to explore using the BGE as a smoker. Please give me some advise for smoking a whole chicken. I think this would be a good start. Temperature ? How long ? Prep ? What kind of wood is best ?[p]Any response appreciated Thank you.[p]Paula

Tim M

Paula,[p]I do them the same as a turkey breast. The link below will provide many pictures of doing turkey breasts indirect at 325-350 over a drip pan (firebricks or pizza stone is better yet). While this is still in the grilling range, it needs 325 min or it just gets rubbery and never browns. A lite coat of olive oil helps too.[p]http://www.tm52.com/bge/bbq-page26.htm[p]One or two makes no real difference either.[p]Caution: foul absorbs smoke easily. Unless you are sure you like it, just cook your first bird with just the lump itself. It alone adds a tiny amount of smoke taste - enough for my family - or add 1 chunk.[p]Tim
[ul][li]turkey breasts[/ul]

The Naked Whiz

Paula,
Funny you should ask. I just cooked two spatchcocked chickens over orange wood. Wonderful! See further on down in the forum for the description of how to spatchcock a chicken. Basically, you cut the backbone out and then flatten the resulting chicken. 20minutes on one side, 25 on the second at 350 degrees and you wouldn't believe how tender and juicy it was![p]TNW

The Naked Whiz

<p />Paula,
Here is a photo (I hope) of my two chickens, halfway through the cook. One is plain, the other has McCormick's Garlic Montreal Chicken Spice rubbed on it. Both were good!
TNW

RRP

The Naked Whiz, were those chickens braced or not?

The Naked Whiz

RRP,
No more bracing jokes. I think the rest of the BGE community has had enough. But yes, they were. With four nice big pieces of firebrick.[p]TNW

MickeyT

The Naked Whiz,[p]Looks so NAKED without that table....................[p]Yummy!!!!!!!!!!!!!!!!!!!![p][p]Mick