Smoking chickens

[The Bone]

I've got a couple of whole chickens (about 4 lbs each) that I'd like to throw on the smoker. Since I've never smoked birds before I'd appreciate some suggestions. I'm thinking I am going to throw those on with some ribs, so my temp will probably be around 250 or so.

Grassy-***

 

[NCAAFBALLROX]

You will end up with tiny little chunks of carbon that don't even remotely resemble pollo if you do them for the same amount of time as ribs.

I will assume puerco ribs vs. carne, so depending on your regiment, you'll probably be in the range of 4 - 5 hours on the ribs? If so, give the birds 1½ to 2 hours for the birds.

If it's a vertical smoker (like mine; offset Bandera - see other thread here on page 2 re: Independence Day) then you will want to leave slots open UNDER your ribs. Otherwise, your nasty chicken will drip the salmonella possibilities all over your ribs.

I like to do @ least 1 hour with my ribs in 2 wraps of tinfoil & in a cooler, 30 minutes for the chicken. This allows you some time to get other stuff done while the meat is resting & juices recede.

Usually for the chicken, I ramp the heat up to the 'roasting' (300 - 350 degree) range for @ least 10 minutes after the birds have been on for about 30 minutes. Then I drop back down to the 225 - 250 degree range for the rest of the smoking.

 

[UTinBigD]

as mentioned above, you want to get your temps up a little bit or the skin wont crisp up.

My first attempt, I stayed at 250 (also with ribs) and was not happy at all with results. Next time bumped it up to 280-300 and it was much better.

 

[DoobieWah]

First, you hafta clean out all the the bones and feathers.

Then, you hafta make sure you don't roll 'em too tight...

 

[John Galt]

what about smoking chicken thighs? Busters BBQ on 620 makes some great thighs. Been thinking about doing some myself on my BGE. Any hints? Dry or wet rub? Temps and times?

 

[Vol Horn 4 Life]

melt butter, mix in some flavoring of your choice and inject the hell out of it. the rest is just making sure it's cooked properly. 250-300 until the inside is up to 180+ degrees

 

[UTinBigD]

Galt, I think i remember some good thigh recipes on the BGE forum. I have an egg too, but never cooked thighs on it.

 

[Luke Duke]

I would recommend brining them.

 

[3_yard-out]

In reply to:

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[alden]

My favorite is brined and beer-canned, smoked at 350F. I think the higher temp makes the skin nice and crispy. Brining makes it moister, and helps with the skin some. Putting it on a beer can also helps make it moist. Plus you have to drink half the beer before putting it on.

Best tip I can give you is to probe the temp in the chicken breast. Take it off as soon as it's done for maximum juciness. I think it's around 160 or 165F (you should investigate).

 

[flaco]

Just look up gakfoo's Magic Chicken recipe on the Hornfan's recipe thread and be done with it.