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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-09-2012, 05:17 PM | #1 |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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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?
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Kamado Joe Classic |
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12-09-2012, 05:23 PM | #2 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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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.
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george spam, can't live without it |
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12-09-2012, 05:26 PM | #3 | |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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Quote:
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.
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Kamado Joe Classic |
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12-09-2012, 06:07 PM | #4 |
is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky
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Layering chips and chunks into the stack of charcoal works good if you are using the minion method.
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Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE |
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12-09-2012, 06:09 PM | #5 |
is One Chatty Farker
Join Date: 09-13-12
Location: canada
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Id leave you. You prolly gave it a tonne of smoke already
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Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle. |
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12-09-2012, 08:33 PM | #7 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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How'd it turn out?
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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12-09-2012, 08:38 PM | #8 |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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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.
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Kamado Joe Classic |
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12-09-2012, 09:11 PM | #9 |
is one Smokin' Farker
Join Date: 02-28-11
Location: Dallas, Texas
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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.
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BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen |
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12-10-2012, 02:14 AM | #10 |
is one Smokin' Farker
Join Date: 10-02-09
Location: Longmont, CO
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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.
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Smokemaster Offset*'70 Hasty Bake*WSM 18.5*WSM 22*'00 Plum Weber SS Performer*Imperial Kamado |
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12-10-2012, 04:14 AM | #11 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Fries NO chips!
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12-10-2012, 04:22 AM | #12 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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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
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A butterflies wings. About to bring down everything... |
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12-10-2012, 05:07 AM | #13 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Glad it worked out fine for you....
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