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Recommendation for smoked whole chicken?

Unknown
Unknown
edited November -0001 in EggHead Forum
I smoked a +5lb bird yesterday at 275-300 degree for about 2.45 hours. I used a few chunks a of Alder wood for flavour. The bird came out juice but the smokey falvour was a little strong. Any recommendation from how to do it differently, what wood to use, fruit wood etc, temp....( I used a rub, but it is was applied just before smoking the bird. Normally I brine the birds I barbeque (on my gasser), but do inpatience of using the egg again I didn't this time[p]PS. This is the 3rd time a use the egg, first time I smoked babyback ribs for 3 hours, and then Pork Shoulder for 16 hours (for pulled pork), both of the which came out great.
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Comments

  • thirdeye
    thirdeye Posts: 7,428
    Anders,[p]Well, as far as smokiness of wood goes, alder is about the mildest. Try using less wood or letting your fire burn down longer before putting the bird on. When you just see a slight whiff of gray or light blue smoke out the top vent, the Egg is ready.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    thirdeye,[p]Thanks for the advice. I will try this next time, what about temperature, I would guess that if using the hotter egg, that would reduce smokyness as well as cooking will be much quicker or?

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  • thirdeye
    thirdeye Posts: 7,428
    Anders,[p]Anders,[p]Sure, a higher temp would shorten the cook time and the exposure to smoke. Don't go too high with the temp or your color may get too dark before the meat is done. [p]If you were satisified with the moistness/doneness of your last bird, I'll betting by just letting the fire settle down longer will solve the smoky problem. [p]~thirdeye~[p]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Whitetail
    Whitetail Posts: 76
    Anders,
    I would skip the smoke entirely and cook the same. Chicken can’t stand up to too much smoke. . Just the flavor of the lump is enough for me. If that one turns out too mild then you know you need something in the middle.
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  • Unknown
    Unknown
    Whitetail,[p]Yep that might be the way to go, I had feeling that the chicken might not need som much if any addition of wood. It might also been some resudues of wood from me smoking the pork but in the fire when I started, not sure. [p]Thanks for the insite!

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  • BurntRaw
    BurntRaw Posts: 565
    Anders,
    Not a real expert on wood here but for any type of birdy I only use Guava - always outstanding. Might want to give it a try.[p]3 Hour Babybacks?[p]Really?[p]I have never been able to get good ribs of any sort without at least a 4 1/2 hour cook. Anything less and they be snap'n back at chipped tooth speed.[p]What's the trick?
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  • Unknown
    Unknown
    BurntRaw,[p]Thanks for the advice with Guava, where do you find it?[p]
    Regarding the ribs, it might have been closer to 4 hours, not sure, and I am not normally cooking ribs so it might have been better after another 30-60 min (this was my 1st time using the egg). The Pork though I cooked to perfection, 16 hours for 7.5lb of shoulder...
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  • dhuffjr
    dhuffjr Posts: 3,182
    thirdeye,
    In my experience that is the problem. Too hurried and I'd put food on too soon or I get a little crazzy with the wood for smoke and add too much. Basically the "too" is the problem.
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  • BurntRaw
    BurntRaw Posts: 565
    Anders,
    As far as the wood click on the hit-me.
    [ul][li]Hit-Me[/ul]
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  • Unknown
    Unknown
    BurntRaw,[p]Thanks, I just might order this, fair price considering is sent from Hawaii
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  • FossilPeddler
    FossilPeddler Posts: 72
    Anders,[p]I cook two whole birds on the grid extender above a foil drip pan. This is really a roast, not a smoke, but I get a good smokey flavor. I get the egg stable at 400 degrees (drip pan and grids in the egg) with a nice clear smoke from the lump. Then I put several handfuls of soaked wood chips, I have been using half apple and half wine barrel oak, on the coals. Then I put the birds on and in about one hour the juices run clear. They are roasted to perfection with brown skin and a wonderful smokey taste. Only way to improve them I think would be crispier skin.
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  • fishlessman
    fishlessman Posts: 34,589
    Anders,
    i split up a chunk and use less than a chunk for smoking chicken. i dont have alder, and use a combo of guava and cherry. i usually roast chickens beer can style at 375-400 direct, but sometimes cook them in a pan at 275 to make chicken salad or to pull apart and reheat in broth for what we call chicken barbeque sandwhiches up here, dont know if they are served everywhere, but you squeeze the broth out between 2 slotted straining spoons and serve on cheap rolls with mayo and lettuce.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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