Chicken

Ecat81 · 01-19-2013, 12:20 PM

I am smoking chicken for the first time in my WSM tomorrow, any ideas, tips, tricks?

Any difference in using the beer can vs laying on grate methods?

Thanks!

Fo Sizzle My Nizzle · 01-19-2013, 12:20 PM

Go easy on the smoke.

jazzybadger · 01-19-2013, 12:25 PM

Yep, easy on the smoke, and you're probably gonna have to prop the door open on the cooker to get to the higher temps that are preferred for poultry.

foam2 · 01-19-2013, 12:44 PM

Try to shoot for a higher temperature 325-350. Smoked chicken is moist and tender but to get it right you will want bite through skin. And as others mentioned go easy on smoke - apple or cherry woods are good but I found hickory to be too strong for my tastes.

Johnny_Crunch · 01-19-2013, 12:57 PM

The beer can does not do much in my opinion. Brine it and never look back.

Bludawg · 01-19-2013, 01:07 PM

IF you SMOKE IT the skin will be like chewing an inner tube. If you want it edible get the temp over 325. all the beer can does is look kool. Spatchcock it or separate the White 1/2 from the Dark 1/2 White done at 165 Dark at 180.

01-19-2013, 12:20 PM	#1
Ecat81 Wandering around with a bag of matchlight, looking for a match. Join Date: 12-31-12 Location: Enterprise, AL Downloads: 0 Uploads: 0	Chicken I am smoking chicken for the first time in my WSM tomorrow, any ideas, tips, tricks? Any difference in using the beer can vs laying on grate methods? Thanks!

01-19-2013, 12:20 PM	#2
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	Go easy on the smoke. __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???

01-19-2013, 12:25 PM	#3
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	Yep, easy on the smoke, and you're probably gonna have to prop the door open on the cooker to get to the higher temps that are preferred for poultry. __________________ The Life of the Knife is Ended By! The Wife.

01-19-2013, 12:57 PM	#5
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	The beer can does not do much in my opinion. Brine it and never look back. __________________ J Crunch

01-19-2013, 01:07 PM	#6
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	IF you SMOKE IT the skin will be like chewing an inner tube. If you want it edible get the temp over 325. all the beer can does is look kool. Spatchcock it or separate the White 1/2 from the Dark 1/2 White done at 165 Dark at 180. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-19-2013, 12:44 PM	#4
foam2 Knows what a fatty is. Join Date: 12-02-11 Location: chicago, illinois Downloads: 0 Uploads: 0	Try to shoot for a higher temperature 325-350. Smoked chicken is moist and tender but to get it right you will want bite through skin. And as others mentioned go easy on smoke - apple or cherry woods are good but I found hickory to be too strong for my tastes.