View Full Version : Smoking Comp Chicken

Swamp Donkeyz BBQ
09-02-2012, 11:42 AM
What do you smoke your comp chicken with? Will a certain type of wood make a better looking color on the chicken than others, or does the rub and glaze do that?

09-02-2012, 12:13 PM
Pecan and Cherry.....

09-02-2012, 12:19 PM
All of the above I'd say. I've always heard cherry gives things darker color.

09-03-2012, 05:51 AM
Cherry wood will color your chicken pinkish. Judge 6 will score you way down on color alone...even if it's overcooked.

Peach and apple wood...all day long.

09-03-2012, 10:30 AM
Down here, hickory or pecan seems to be the choice of many. Me, hickory gives them just enough smoke without overpowering it. Just my opinion...

09-03-2012, 11:54 AM
We don't smoke ours, we like to cook it at 300+. That said, we use cherry and oak. Cherry adds a very nice red color to the skin and we use White Oak for flavor. At 300+ we've only got about an hour and some change to put as much flavor in as possible and Oak/hickory/pecan does a better job flavoring than cherry in high heat, short cooks. I also like to use a little Apple when I have it.

It's all personal preference though - don't tie yourself to one or the other because most people use it. Experiment with all and don't be afraid to change things up.

09-04-2012, 07:52 AM
Judge 6 will score you way down on color alone...even if it's overcooked.

Judge 6 is a blooming idiot!:clap:

But, on topic, I use cherry and apple to varying degrees. I like the contrasting flavor they give and by mixing them, the discoloration is reduced.

Swamp Donkeyz BBQ
09-04-2012, 09:41 AM
Thanks for the advice!

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