Any hints for smoked chicken?

[RobertN]

I am going to try smoking a chicken in my Little Chief electric smoker tomorrow. I was going to make a run with sage, thyme, rosemary(all three fresh from garden), garlic powder, onion powder and smoke with apple chips.

Any tips, hints, experiences?

 

[Fidler4]

I am going to try smoking a chicken in my Little Chief electric smoker tomorrow. I was going to make a run with sage, thyme, rosemary(all three fresh from garden), garlic powder, onion powder and smoke with apple chips.

Any tips, hints, experiences?

I brine my whole chicken the night before in 8 cups of water, 1/4 kosher salt and 1/4 brown sugar. Make the chicken nice and moist.

 

[CBW1999]

Low and Slow- be patient.
225-250 MAX on temp( I tend to stay on the lower side) A wireless thermometer and probe are great to have. You can put the probe in the meat to monitor the internal temp so you don't have to keep opening up the smoker.

The longer the better. It allows the connective tissue to soften and cook which will enhance juicieness and it helps flavors infuse throughout the meat.

When it gets to temp, pull it off set it in a pan and cover it allowing it to rest for 10-15 minutes. THIS IS VERY IMPORTANT! If you cut it now, all of the juice and flavor will be lost. It needs the time to absorb and stablilize in the meat.

I think your spice choices will make a good flavor. Since some are "fresh" you might try loosening the skin and stuffing the herbs underneath next to the meat.

 

[lhfarm]

I have had really good luck with recipes from Amazing Ribs. Haven't tried this one, but going to - Sweet Georgia Brown's Smoked Chicken Meathead has some fun reading too.

 

[s219]

Don't over-smoke. Chicken can easily take on too much smoke if not careful. I usually don't run smoke the whole cooking time.

 

[2LaneCruzer]

Don't over-smoke. Chicken can easily take on too much smoke if not careful. I usually don't run smoke the whole cooking time.

Good advice. I use Mesquite a lot, and while it is my choice (plus some Pecan and Blackjack), I put it on in the beginning and don't add any more. Too much smoke will make the chicken bitter. I also buy the "Smart Chicken" which has never been frozen. More expensive, but are a lot better than the run of the mill frozen chickens. I also use a good dry rub (of my own recipe). Wash the chicken, dry it and spray with olive oil. Add the dry rub; cook at about 210 to 250 degrees; it's done when the chicken reaches 165.

 

[RobertN]

That is how we do fowl in general. Yum, sage leaves right under the skin

I think your spice choices will make a good flavor. Since some are "fresh" you might try loosening the skin and stuffing the herbs underneath next to the meat.

 

[RobertN]

It turned out good! Made rub with approx 1tsp each garlic powder, onion powder, cracked black pepper, sea salt, paprika, thyme from the garden. Placed fresh sage leaves under skin. Smoked with apple wood chips.

Yum!

 

[CBW1999]

It turned out good! Made rub with approx 1tsp each garlic powder, onion powder, cracked black pepper, sea salt, paprika, thyme from the garden. Placed fresh sage leaves under skin. Smoked with apple wood chips.

Yum!

Ummmm.....save any for the rest of us?

I have been drooling since the start of this thread. Too close to thanksgiving to do poultry but, tomorrow I think a pork loin is destined for the smoker!

 

[2LaneCruzer]

Ummmm.....save any for the rest of us?

I have been drooling since the start of this thread. Too close to thanksgiving to do poultry but, tomorrow I think a pork loin is destined for the smoker!

Yep, got a pork loin in the frige, all seasoned with my rubb, and ready to go on in the morning.

 

[Car Doc]

I am going to try smoking a chicken in my Little Chief electric smoker tomorrow. I was going to make a run with sage, thyme, rosemary(all three fresh from garden), garlic powder, onion powder and smoke with apple chips.

Any tips, hints, experiences?

I use a similar brine but I use oregano instead of rosemary but dont let me influence that it may be better! However I chop up a chunk of ginger and use a big handful each of the fresh herbs and add a tbsp of black pepper corns.

Then add 1/2-3/4 tsp of sure cure (sodium nitrite) white sugar and sea salt in equal amounts about a half cup each and a couple qts to 3 qts of h2o and boil the mixture like tea and simmer at least an hour , add h2o as necessary to keep it about 3 qts.

Cool it off and inject the bird and then bag it and add the brine and squeeze air out and set in a bucket in the fridge overnite rinse off and smoke w/ hickory or apple @ 275 - 325 untill it hits 170-180. Oh also add h2o as necessary to cover bird in bag when its going in the fridge and you may want to strain the mixture also makes a cleaner looking finished product no herbs hanging around. ymmv

(did I mention the kitchen smells great when doing the brine )

 

[RobertN]

A few weeks ago, our Scout Troop had annual "Pork Out". One of our leaders lined up three wood fired smokers, and 150lb pork butt/shoulder. It was smoked, then pulled for sandwhiches. The kids made home made fresh coleslaw. Trimmings for the smoked shoulders were used to clavor the baked beans...

He had done similar when we were in Cub Scouts, for end of year Pack picnic.

That is what got me to get the smoker out of the shed(I have the basic electric "Little Chief").

He recomended this book:
Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue (Non): Cheryl Alters Jamison, Bill Jamison: 9781558322622: Amazon.com: Books

Ummmm.....save any for the rest of us?

I have been drooling since the start of this thread. Too close to thanksgiving to do poultry but, tomorrow I think a pork loin is destined for the smoker!

 

[RobertN]

These temperatures are also mentioned earlier in this thread. My smoker is just the basic electric "Little Chief". It does not get anywhere near that hot. Finally went back and read the manual, along with a web search. It appears these little smokers only reach 160-170 degrees.

I finished the chiken in the oven; it seems the "Little Chief" does not get hot enough to finish thicker meat. At 5 hours, the 5lb chicken was at 130 degrees.

smoke w/ hickory or apple @ 275 - 325 untill it hits 170-180.

 

[Car Doc]

Actually that is something I cant do with mine jealous of that you really can cook low and slow! If I could cold smoke I would do cheddar cheese and stuff like that sausages and hot dogs nuts etc yum. Happy holidays to you and your family!