Cookin Chicken

Kernscookin · 08-30-2011, 01:14 PM

I'm cookin chicken this weekend. Breast, legs, thighs. Got a Lang offset smoker. I've cooked Butts and ribs but never chicken pieces on the smoker. Don't know how long to cook it, what temp or whether I need to cover it after a while so it doesn't get too much smoke. Can someone help? I've got family coming over and don't want to screw it up.

Groundhog66 · 08-30-2011, 01:15 PM

Quote:

Originally Posted by Kernscookin

I've got family coming over and don't want to screw it up.

Then you better grill it

JD08 · 08-30-2011, 01:49 PM

I've grilled chicken for years, but I still can't master smoking it. The last thing I'd do is serve my first attempt to guests.

Kernscookin · 08-30-2011, 01:55 PM

Sounds like good advice. I think I will pick up a butt and some ribs and grill the chicken. I'm looking forward to smoking something and I don't want to screw up the Q in front of the guests. Thanks.

Groundhog66 · 08-30-2011, 01:55 PM

Quote:

Originally Posted by JD08

I've grilled chicken for years, but I still can't master smoking it. The last thing I'd do is serve my first attempt to guests.

Yeah, agreed...Most people have trouble with rubbery skin when they smoke chicken, unless you can go higher heat to crisp it up a bit more.

rip1797 · 08-30-2011, 02:04 PM

I am new to all of this, but the smoker that brought great success with ribs and butts… has not come close to producing chicken better than I can on a grill… even trying to bump the temperature towards the end. I am not giving up hope, however…

Jason TQ · 08-30-2011, 02:06 PM

Just go for it. What could possibly go wrong

. I actually have done brand new things for family and friends and a few didn't turn out spectacular, but I normally also cooked something I wouldn't screw up at the same time like ribs.

Worst case with smoked chicken most of the time is rubbery skin, but that can be fixed by finishing it on a grill over high heat and I like sauce too. I smoke chicken around 275-300 and when I do chicken quarters they take an hour and a half'ish. I'll probe and see if they need to go longer.

Smoked · 08-30-2011, 05:12 PM

Why not smoke some whole chickens (in the 4-5 lb range)? I've smoke those on my WSM and they don't take too long, maybe 3-4 hours at around 250. I usually brine them the night before, put some rub on right before they go on and they are a hit every time...moist, smokey, and delicious.

Plus if you do it this way, you'll have your breasts, legs, and thighs.

Groundhog66 · 08-30-2011, 05:43 PM

Quote:

Originally Posted by Smoked

Why not smoke some whole chickens (in the 4-5 lb range)? I've smoke those on my WSM and they don't take too long, maybe 3-4 hours at around 250. I usually brine them the night before, put some rub on right before they go on and they are a hit every time...moist, smokey, and delicious.

Plus if you do it this way, you'll have your breasts, legs, and thighs.

How does the skin turn out smoking at that temp?

chomper's bbq · 08-30-2011, 06:09 PM

go for it. I cook at 225 for about 3 hours then check for doneness. Use a thermometer so you are sure. You can always finish on a hot grill.

BigBobBQ · 08-30-2011, 06:26 PM

Im like you GH every time I smoke chicken it turns out with the rubbery skin even if I raise the heat for the last few minutes. I did do some the other night at where the temp was 360 and they turned out almost perfect..

bnew17 · 08-31-2011, 04:00 PM

I smoke my chicken for 4 hours at 225-250. I brine for 5 or 6 hours in a 3/4 c kosher salt, 3/4 c sugar, and 1 gallon of water. Ill put the chicken on the smoker skin side down for 3 hours, then flip over the last hour and baste with sauce. I spritz every so often. Always comes out with crisp skin and moist.

Bartkowiakj · 08-31-2011, 04:09 PM

I usually put mine on the Weber grill at about 300 - 350 indirectly and pull them after 60 - 75 minutes. In addition before cooking, I baste a little butter on each piece to start with and sprinkle a chicken rub on each piece , about half way thru I baste with the butter again. Before I take them off I baste with BBQ sauce the last 10-15 min. Never have had a problem and usually get kudos from the wife and family. Hope you have good luck.

Smoked · 08-31-2011, 04:11 PM

Quote:

Originally Posted by Groundhog66

How does the skin turn out smoking at that temp?

Just about a crispy consistency...although I don't eat the skin...

08-30-2011, 01:14 PM	#1
Kernscookin On the road to being a farker Join Date: 08-22-11 Location: Dawsonville, GA	Cookin Chicken I'm cookin chicken this weekend. Breast, legs, thighs. Got a Lang offset smoker. I've cooked Butts and ribs but never chicken pieces on the smoker. Don't know how long to cook it, what temp or whether I need to cover it after a while so it doesn't get too much smoke. Can someone help? I've got family coming over and don't want to screw it up.

08-30-2011, 02:04 PM	#6
rip1797 Found some matches. Join Date: 05-06-11 Location: Rome, GA	I am new to all of this, but the smoker that brought great success with ribs and butts… has not come close to producing chicken better than I can on a grill… even trying to bump the temperature towards the end. I am not giving up hope, however… __________________ Double-Barrel Smoker (DBS)

08-30-2011, 02:06 PM	#7
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Just go for it. What could possibly go wrong . I actually have done brand new things for family and friends and a few didn't turn out spectacular, but I normally also cooked something I wouldn't screw up at the same time like ribs. Worst case with smoked chicken most of the time is rubbery skin, but that can be fixed by finishing it on a grill over high heat and I like sauce too. I smoke chicken around 275-300 and when I do chicken quarters they take an hour and a half'ish. I'll probe and see if they need to go longer. __________________ -Jason I didn't choose D-Canoe life..........

08-30-2011, 05:12 PM	#8
Smoked Full Fledged Farker Join Date: 05-12-11 Location: Kennietta, GA	Why not smoke some whole chickens (in the 4-5 lb range)? I've smoke those on my WSM and they don't take too long, maybe 3-4 hours at around 250. I usually brine them the night before, put some rub on right before they go on and they are a hit every time...moist, smokey, and delicious. Plus if you do it this way, you'll have your breasts, legs, and thighs. __________________ Performer 22 / Copper OTS 22 / WSM 18 / Black OTS 18

08-30-2011, 06:09 PM	#10
chomper's bbq Full Fledged Farker Join Date: 07-27-11 Location: Chesterfield, MO	go for it. I cook at 225 for about 3 hours then check for doneness. Use a thermometer so you are sure. You can always finish on a hot grill. __________________ Chompers 1, offset trailer smoker, 2-UDS,1-UDS rib hanger, weber grill,thermopen, maverick 732, cookshack, La Caja China

08-30-2011, 01:49 PM	#3
JD08 is one Smokin' Farker Join Date: 03-02-10 Location: SE FL	I've grilled chicken for years, but I still can't master smoking it. The last thing I'd do is serve my first attempt to guests.

08-30-2011, 01:55 PM	#4
Kernscookin On the road to being a farker Join Date: 08-22-11 Location: Dawsonville, GA	Sounds like good advice. I think I will pick up a butt and some ribs and grill the chicken. I'm looking forward to smoking something and I don't want to screw up the Q in front of the guests. Thanks.

08-30-2011, 06:26 PM	#11
BigBobBQ Babbling Farker Join Date: 07-19-11 Location: Live Oak, Florida	Im like you GH every time I smoke chicken it turns out with the rubbery skin even if I raise the heat for the last few minutes. I did do some the other night at where the temp was 360 and they turned out almost perfect.. __________________ Char-Griller Akorn, Webber 22.5 grill, performer, UDS.

08-31-2011, 04:00 PM	#12
bnew17 Knows what a fatty is. Join Date: 07-08-11 Location: Ga	I smoke my chicken for 4 hours at 225-250. I brine for 5 or 6 hours in a 3/4 c kosher salt, 3/4 c sugar, and 1 gallon of water. Ill put the chicken on the smoker skin side down for 3 hours, then flip over the last hour and baste with sauce. I spritz every so often. Always comes out with crisp skin and moist.

08-31-2011, 04:09 PM	#13
Bartkowiakj Knows what a fatty is. Join Date: 06-04-10 Location: Western MI	I usually put mine on the Weber grill at about 300 - 350 indirectly and pull them after 60 - 75 minutes. In addition before cooking, I baste a little butter on each piece to start with and sprinkle a chicken rub on each piece , about half way thru I baste with the butter again. Before I take them off I baste with BBQ sauce the last 10-15 min. Never have had a problem and usually get kudos from the wife and family. Hope you have good luck.

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