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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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Old 04-18-2009, 07:13 PM   #1
Saiko
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Default Smoked chicken at high temps - Pron inside

The Mission: Smoked chicken flavor, but with a crispy skin and a char like grilled chicken. Some firsts for me:
1) First time using high temps, going to hold at around 300 degrees.
2) Using WSM sand mod for first time. Makes for stable temps, but man it took a long time to get up there, guess it takes a lot of energy to heat up all that sand. Hit 225 pretty quick, but 300 took a while. For low and slow cooks, I think I am really going to like it.
3) First time saucing on the grates. I usually just hit everything with a glaze after I pull it, but this time I am going to try to get a little char on the sauce.


The Rub: Used my "kitchen sink" rub: 1 cup sugar, 1/4 cup seasoned salt, 1/4 cup garlic salt, 1/4 cup celery salt, 1/4 cup onion salt, 1/2 cup paprika, 1/4 cup chili powder, 2 TBSP black pepper, 1 TBSP lemon pepper, 2 tsp rubbed sage, 1 tsp dry mustard, 1 tsp thyme, 1 tsp cayenne.




WSM Fuel: RO lump and apple chunks.




My Fuel: Avery 15 Anniversary Ale.





The Sauce: I don't think I've ever made the same sauce twice. Don't know what I call this, but it tastes pretty good. Added the honey as an after-thought when I thought it was missing something: 2 cups plus 2 TBSP ketchup, 3/4 cup water, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 3 TBSP yellow mustard, 1 TBSP onion powder, 1 TBSP garlic powder, 1/2 tsp cayenne, 1 TBSP chili powder, 1 TBSP paprika, 1 TBSP Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, 2 TBSP honey.




Bottom Rack:




The Final Bounty: Little more char than I wanted, but that happens some times. I THOUGHT I sauced em on the grates when the thigh temp hit 175, that way the sugar and the honey in the sauce wouldn't have time to burn. However, after I sauced I check a couple of other thighs and they were only 160. Lesson learned: Next time check a few more thighs for temp before saucing. Would have been perfect if I had.
Tastes damn good though. Mission accomplished though, got the skin and char I wanted, along with a nice smokey chicken flavor. Thanks go to SoEzzy and a few other Brethren for the tips on high temp smoking.




Bonus shots - Spring time in Georgia means goldfinches and hummingbirds at the feeders:





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Last edited by Saiko; 04-18-2009 at 08:10 PM..
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Old 04-18-2009, 07:33 PM   #2
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Nice!
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Old 04-18-2009, 07:33 PM   #3
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Good looking grub!
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Old 04-18-2009, 07:37 PM   #4
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Good eats!
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Old 04-18-2009, 07:53 PM   #5
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Great job bro...I'm lovin' the birds too!
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Old 04-18-2009, 08:04 PM   #6
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Nice job, Saiko. I did chicken drummies for lunch. I started at around 250° and kicked the temp up when they hit around 160°. Didn't get the skin that I wanted. I'll try it this way next time.
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Old 04-18-2009, 08:48 PM   #7
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Quote:
Originally Posted by 71-South View Post
Nice job, Saiko. I did chicken drummies for lunch. I started at around 250° and kicked the temp up when they hit around 160°. Didn't get the skin that I wanted. I'll try it this way next time.
Yeah, without a doubt I think 300 is the way to go with chicken. You still get plenty of smoke, but you get the crispy skin also. Had a dagger in the heart moment with the wifey though, she said.."I like it but...I like your grilled chicken better". Keep in mind, my quickey grilled chicken is on a gasser, with a little rub, some soaked mesquite chips and store bought sauce. This smoked chicken had so much more flavor, but everybody has different tastes.
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Last edited by Saiko; 04-18-2009 at 09:03 PM..
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Old 04-18-2009, 09:26 PM   #8
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Nice! Let's not see that hummingbird on the smoker anytime soon...
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Old 04-18-2009, 09:30 PM   #9
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Very nice - good grub and a little mother nature too.
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Old 04-19-2009, 09:10 AM   #10
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Nice job! Gotta love chicken legs.


Quote:
Originally Posted by zydecopaws View Post
Nice! Let's not see that hummingbird on the smoker anytime soon...
I was wondering who was gonna mention something like that...
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Old 04-19-2009, 09:18 AM   #11
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Man that looks good.
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Old 04-19-2009, 09:36 AM   #12
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Quote:
Originally Posted by zydecopaws View Post
Nice! Let's not see that hummingbird on the smoker anytime soon...
Quote:
Originally Posted by Desert Dweller View Post
I was wondering who was gonna mention something like that...
I actually tried that. Here is a couple of hummingbird drummies I smoked for about 30 min at 225 on hickory. I think I should have dropped the cooking time though, they came out a little dry with too much bark.

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Old 04-19-2009, 09:41 AM   #13
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looks good. ur making me hungry
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Old 04-19-2009, 09:44 AM   #14
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Nice looking chicken there..........makes me hungry
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Old 04-19-2009, 10:55 AM   #15
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Quote:
I actually tried that. Here is a couple of hummingbird drummies I smoked for about 30 min at 225 on hickory. I think I should have dropped the cooking time though, they came out a little dry with too much bark.

That looks like the dinner I got at the fancy restaurant I took my wife to on our last anniversary. It was tasty, but at $100 per plate, I thought it was a bit on the high side.
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