Oktoberfest Roast chicken

onpoint456 · October 2020

Hey All,

We planned an Oktoberfest with our safe family, costumes and all, and I have been tasked to do the roast chicken.

I've got the bird seasonedand drying in the fridge but wondering if I should add some smoke during the cook.

I've done plenty of chickens on the egg but never used any smoke. I've always heard to be careful as chicken absorb smoke and can over do it. What are your thoughts? I've got apple, pecan and hickory.

Mattman3969 · October 2020

I would go with what has worked for you before. If you decide to add wood I’d use pecan and very little at that. Put it on a few mins before the protein so you get clean smoke.

What lump are you using? Unless it’s really neutral I would skip the additional smoke

buzd504 · October 2020

Of those, I'd use apple, and just a bit. Make sure you bury the wood in the lump.

onpoint456 · October 2020

Thanks all, I'll probably just stick to what I know. No wood. Using royal oak lump.

buzd504 · October 2020

One other thing about smoke and chicken - if you're eating it right off the grill the smoke can be quite nice, but it can be kind of overpowering the next day.

Using Royal Oak - you will be fine with no additional wood. A touch of something or other won't hurt either.

Botch · October 2020

See the recent Cherry Smoke thread, probably still on page 1. I'd go with that.

EDIT: This: https://eggheadforum.com/discussion/1225960/cherry-smoke-lovely#latest

Oktoberfest Roast chicken

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