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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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12-08-2011, 10:47 PM | #1 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Smoked chicken instead of smoked turkey?
Has anyone done a smoked chicken similar to a smoked turkey, or does everyone stick with the beer can method?
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12-08-2011, 10:48 PM | #2 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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Can't beat a beer can chicken!
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12-08-2011, 10:51 PM | #3 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Whaddya mean similar to a turkey? Many ways to do both chicken and turkeys. And if you've only done beer can chicken you haven't lived my brother! Not saying BC chicken isn't good... I don't think I've ever done a beer can chicken & honestly I really don't feel the need to. There are so MANY ways to smoke a chicken. Look around the site. The main thing to remember is "hot smoke"
Cheers
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Thanks from:---> |
12-08-2011, 10:52 PM | #4 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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I'm a spatchcock man myself...
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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12-08-2011, 10:53 PM | #5 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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I do my chicken just like a turkey except no injection. Usually use the mini now as it does such a good job.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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12-08-2011, 11:01 PM | #6 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Try either on a Rotisserie. Smoking Poultry is very easy, it takes on smoke very fast so go lite on the wood. I prefer to cook poultry at 325º-350º.
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12-08-2011, 11:29 PM | #7 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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http://www.bbq-brethren.com/forum/sh...d.php?t=113865
Here's the tutorial I saved on spatchcocked chicken. Might want to try that.
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12-09-2011, 02:10 AM | #8 |
Full Fledged Farker
Join Date: 12-05-11
Location: State of Confusion - Middle of the Pacific
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Rotisserie for me it's the "standard" way to cook chicken in my neck of the woods (works great for Turkeys too).
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12-09-2011, 02:39 AM | #9 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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awesome thanks guys!
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12-09-2011, 04:22 AM | #10 |
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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A butterflies wings. About to bring down everything... |
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12-09-2011, 06:01 AM | #11 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Here is a link to Chris Lilly's, Loaf Pan Chicken. It's a video on the today show. Also gives the recipe.
http://today.msnbc.msn.com/id/306865...phis-dry-ribs/
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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12-09-2011, 08:20 AM | #12 |
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL
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I've done smoked chicken "just like" my turkey. I also beer can it, spatchcock it, and do it any number of other ways.
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Weber Performer Platinum; 14.5" WSM; Old Country Over n Under. |
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12-09-2011, 10:24 AM | #13 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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I'm one of those who doesn't like smoke on my chicken but I cook spatchcock or chicken halves indirect with lump I find it smokey enough with the charcoal. Mild woods would work I'm sure
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12-09-2011, 10:46 AM | #14 |
is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa
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I smoked a whole chicken Beer can style low and slow @ 225 once, and only once. It tasted like a wet cigarette. So don't make that mistake, or make the mistake, and you'll never do it again. Stay higher around 350, and you'll be just fine. I'm a beer can chicken kinda guy, but I've never spatchcocked a chicken, so I can't comment.
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12-09-2011, 10:58 AM | #15 | |
Full Fledged Farker
Join Date: 09-28-11
Location: Harleysville, PA
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Quote:
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