Trying to smoke a whole chicken (wood chips question)

Plaid Palace · 12-09-2012, 05:17 PM

I am 30 minutes into smoking a whole chicken.

I put out 3 to 4 good handfuls of applewood dry wood chips. When I first set them around the out part of the lumps lots of smoke came out. Now, 30 minutes I see no smoke coming out of my Kamado Joe.

Did I do something wrong?

mbshop · 12-09-2012, 05:23 PM

chips are used up quickly. if you did not soak them and put them in a pouch then even faster. try chunks next time. just add more chips if needed.

Plaid Palace · 12-09-2012, 05:26 PM

Quote:

Originally Posted by mbshop

chips are used up quickly. if you did not soak them and put them in a pouch then even faster. try chunks next time. just add more chips if needed.

Thanks for the reply, I bought the chips a while back for someone else but never gave them to them so I am trying to use them up.

I think it's going to be too hard to add chips on the KJ with the heat deflector on as well as a whole chicken.

ajstrider · 12-09-2012, 06:07 PM

Layering chips and chunks into the stack of charcoal works good if you are using the minion method.

grantw · 12-09-2012, 06:09 PM

Id leave you. You prolly gave it a tonne of smoke already

Smoothsmoke · 12-09-2012, 08:18 PM

Don't worry about it. You're doing chicken, birds take on a bunch of smoke real fast. You should be good to go.

chicagokp · 12-09-2012, 08:33 PM

How'd it turn out?

Plaid Palace · 12-09-2012, 08:38 PM

Quote:

Originally Posted by chicagokp

How'd it turn out?

Fantastic!

I have a cheap thermometer that had me a little worried. On the grill it read 164 and after sitting 5 minutes it read 148. Anyways, I cut into the meat and it looked fine. Tasted great!

Next time with these chips I will use a little more.

Dallas Dan · 12-09-2012, 09:11 PM

Glad it worked out for you tonight! With wood chips I suggest you make a foil pouch for the chips, seal it up tight and poke some holes in the top. Lay the pouch on top of the hot charcoals and you'll get the smoke without the chips burning up so fast.

javahog2002 · 12-10-2012, 02:14 AM

Good to hear your chicken was a success. They really don't need much wood. I have over smoked many. I made one for a friend over the holidays. I was able to separate the skin from chicken without tearing it and seasoned the meat with cajun seasoning and then let the skin back down to seal in the flavor. Had good reports.

NorthwestBBQ · 12-10-2012, 04:14 AM

Fries NO chips!

SmokinAussie · 12-10-2012, 04:22 AM

Looks like you did fine.

Chicken does not need a lot of smoke, but needs a higher temp to get a crispy skin.

Crank it up and you will always do well.

Cheers!

Bill

IamMadMan · 12-10-2012, 05:07 AM

Glad it worked out fine for you....

12-09-2012, 05:17 PM	#1
Plaid Palace On the road to being a farker Join Date: 11-16-12 Location: Birmingham, AL Downloads: 0 Uploads: 0	Trying to smoke a whole chicken (wood chips question) I am 30 minutes into smoking a whole chicken. I put out 3 to 4 good handfuls of applewood dry wood chips. When I first set them around the out part of the lumps lots of smoke came out. Now, 30 minutes I see no smoke coming out of my Kamado Joe. Did I do something wrong? __________________ Kamado Joe Classic

12-09-2012, 05:23 PM	#2
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	chips are used up quickly. if you did not soak them and put them in a pouch then even faster. try chunks next time. just add more chips if needed. __________________ george spam, can't live without it

12-09-2012, 06:07 PM	#4
ajstrider Knows what a fatty is. Join Date: 09-02-12 Location: Paducah, KY Downloads: 0 Uploads: 0	Layering chips and chunks into the stack of charcoal works good if you are using the minion method. __________________ Traeger Texas, UDS, Weber 22.5" OTS, Weber 26.5" OTG

12-09-2012, 08:33 PM	#7
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	How'd it turn out? __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

12-09-2012, 09:11 PM	#9
Dallas Dan is one Smokin' Farker Join Date: 02-28-11 Location: Dallas, Texas Downloads: 0 Uploads: 0	Glad it worked out for you tonight! With wood chips I suggest you make a foil pouch for the chips, seal it up tight and poke some holes in the top. Lay the pouch on top of the hot charcoals and you'll get the smoke without the chips burning up so fast. __________________ BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen

12-09-2012, 06:09 PM	#5
grantw Full Fledged Farker Join Date: 09-13-12 Location: canada Downloads: 3 Uploads: 0	Id leave you. You prolly gave it a tonne of smoke already

12-09-2012, 08:18 PM	#6
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	Don't worry about it. You're doing chicken, birds take on a bunch of smoke real fast. You should be good to go.

12-10-2012, 02:14 AM	#10
javahog2002 Take a breath! Join Date: 10-02-09 Location: Longmont, CO Downloads: 0 Uploads: 0	Good to hear your chicken was a success. They really don't need much wood. I have over smoked many. I made one for a friend over the holidays. I was able to separate the skin from chicken without tearing it and seasoned the meat with cajun seasoning and then let the skin back down to seal in the flavor. Had good reports. __________________ Smokemaster OffsetSSP:'95 Blue '00 Maroon'69 22 Cado'90 Red MTWSM Mini'77 Red 18'73 WSJET-732

12-10-2012, 04:14 AM	#11
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Fries NO chips! __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

12-10-2012, 04:22 AM	#12
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Looks like you did fine. Chicken does not need a lot of smoke, but needs a higher temp to get a crispy skin. Crank it up and you will always do well. Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

12-10-2012, 05:07 AM	#13
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	Glad it worked out fine for you.... __________________ Humphrey's DownEast Beast W/BBQ Guru