Smoking chicken

BayoustateBBQ · 02-17-2013, 11:46 AM

Quick question. Been smoking chicken for years and I always lightly rub first with oil for crispy skin. In your opinion can oil block some of the smoke penetration?

Hambone1950 · 02-17-2013, 12:01 PM

I'm no expert , but I would say no. I mean , like you , I've smoked a bunch of chicken and I usually brush some oil on and I get plenty of smoke flavor. So I wouldn't worry over it.

IamMadMan · 02-17-2013, 12:11 PM

I also would say no. As "Hambone1950" said, as long as you have the smoke flavor you want, then it is perfectly done to your taste.

Nothing else matters after that point.

foam2 · 02-17-2013, 12:23 PM

I have done without oil and the skin came out dry. I would use a light coat of oil. I find it is really easy to get too much smoke with chicken and hickory for me comes out too strong so I will typically use apple or cherry.

BayoustateBBQ · 02-17-2013, 12:28 PM

Thanks, just curious. I've always dome with oil and just wondering if anyone had done anything different. I usually use pecan or apple wood myself. I will say this, after we have had our dinner, anything left goes in a bag and we eat AWESOME chicken sandwiches during the week.

Bludawg · 02-17-2013, 12:40 PM

No fat carries flavor and if your temp is right aids in browning and crisping the skin.

El Ropo · 02-17-2013, 12:44 PM

many folks don't consider decent poultry temps as "smoking". More like grilling or bbqing. If you are cooking your poultry lower than 325 F, you're missing out. I actually prefer something closer to 375 for chix.

You can still lay some smoke on the meat, but it gets done in a hurry. Don't understand people who smoke birds for 4 hours. Just crazy.

Richard_ · 02-17-2013, 01:18 PM

i usually start my chicken at 225* for 2 hours , then finish it to temp at 350*-375* , no oil on the skin for me , im not a skin eater

T-Man · 02-17-2013, 01:36 PM

This is pure speculation .. I would think the oil would help retain the smoke flavor on skin of the chicken ...

Hambone1950 · 02-17-2013, 02:14 PM

Quote:

Originally Posted by T-Man

This is pure speculation .. I would think the oil would help retain the smoke flavor on skin of the chicken ...

you know , i almost said that very thing....it makes sense to me. smoke is particles and particles will stick to oil.

El Ropo · 02-17-2013, 02:35 PM

Get back to us when you've done a cook at 350+. We'll talk then.

Bludawg · 02-17-2013, 04:20 PM

Best parts of a chicken the Thighs and the Skin when it is cooked crispy like chicharons.

KotaChuk678 · 02-17-2013, 05:00 PM

Smoky Chicken (yum) No oil, just natural basting:

rcbaughn · 02-17-2013, 05:28 PM

I wouldn't think so since the fat under the skin doesn't block smoke, and veggie oil is basically just fat too. The oil is far thinner in thickness than that fat layer on the chicken too.

02-17-2013, 11:46 AM	#1
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA) Downloads: 0 Uploads: 0	Smoking chicken Quick question. Been smoking chicken for years and I always lightly rub first with oil for crispy skin. In your opinion can oil block some of the smoke penetration? __________________ "Real men like their Pork Pulled" How to smoke a 14 lb tender brisket in 4 hours!

02-17-2013, 12:01 PM	#2
Hambone1950 Knows what a fatty is. Join Date: 10-02-12 Location: Boston , Ma. Downloads: 0 Uploads: 0	I'm no expert , but I would say no. I mean , like you , I've smoked a bunch of chicken and I usually brush some oil on and I get plenty of smoke flavor. So I wouldn't worry over it. __________________ We call it BAH- buh-cue !

02-17-2013, 12:11 PM	#3
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	I also would say no. As "Hambone1950" said, as long as you have the smoke flavor you want, then it is perfectly done to your taste. Nothing else matters after that point. __________________ Humphrey's DownEast Beast

02-17-2013, 12:28 PM	#5
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA) Downloads: 0 Uploads: 0	Thanks, just curious. I've always dome with oil and just wondering if anyone had done anything different. I usually use pecan or apple wood myself. I will say this, after we have had our dinner, anything left goes in a bag and we eat AWESOME chicken sandwiches during the week. __________________ "Real men like their Pork Pulled" How to smoke a 14 lb tender brisket in 4 hours!

02-17-2013, 12:40 PM	#6
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	No fat carries flavor and if your temp is right aids in browning and crisping the skin. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-17-2013, 12:23 PM	#4
foam2 Knows what a fatty is. Join Date: 12-02-11 Location: chicago, illinois Downloads: 0 Uploads: 0	I have done without oil and the skin came out dry. I would use a light coat of oil. I find it is really easy to get too much smoke with chicken and hickory for me comes out too strong so I will typically use apple or cherry.

02-17-2013, 12:44 PM	#7
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	many folks don't consider decent poultry temps as "smoking". More like grilling or bbqing. If you are cooking your poultry lower than 325 F, you're missing out. I actually prefer something closer to 375 for chix. You can still lay some smoke on the meat, but it gets done in a hurry. Don't understand people who smoke birds for 4 hours. Just crazy. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

02-17-2013, 01:18 PM	#8
Richard_ On the road to being a farker Join Date: 04-17-08 Location: Dallas Or. Downloads: 0 Uploads: 0	i usually start my chicken at 225* for 2 hours , then finish it to temp at 350-375 , no oil on the skin for me , im not a skin eater

02-17-2013, 01:36 PM	#9
T-Man Full Fledged Farker Join Date: 01-14-10 Location: South Louisiana Downloads: 0 Uploads: 0	This is pure speculation .. I would think the oil would help retain the smoke flavor on skin of the chicken ... __________________ Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...

02-17-2013, 02:35 PM	#11
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Get back to us when you've done a cook at 350+. We'll talk then. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

02-17-2013, 04:20 PM	#12
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Best parts of a chicken the Thighs and the Skin when it is cooked crispy like chicharons. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-17-2013, 05:00 PM	#13
KotaChuk678 On the road to being a farker Join Date: 01-28-13 Location: White Plains, N.Y. Downloads: 0 Uploads: 0	Smoky Chicken (yum) No oil, just natural basting: __________________ bandera owner

02-17-2013, 05:28 PM	#14
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL Downloads: 0 Uploads: 0	I wouldn't think so since the fat under the skin doesn't block smoke, and veggie oil is basically just fat too. The oil is far thinner in thickness than that fat layer on the chicken too. __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.