Go to Smoked Chicken

[Bob C Cue]

Very impressive smokehouse and awesome looking turkeys. I'm curious; at what temp range do you smoke your birds? Thanks!

 

[Char Yard]

Was curious on the skin as well, I've only smoked em on my traeger as building a smokehouse has to wait till we get into our new house. Anyhow off the traeger I can't seem to get the skin to come out right.

 

[Kimo1]

Fantastic!!!

 

[Smoke Dawg]

Thank you all.

I run the smokehouse in the 200° - 250° range and bump it up a little close to the end to help get 165° IT.

The skin is edible but not crispy. I have thought about maybe tossing in the oven on broil to crisp up at the end but have not tried it.

When we inject we make holes from one end only and pump it full so it does not just drain out. It holds the moisture well that way (legs up). The juicy meat forgives the not so crispy skin

 

[daninnewjersey]

They look REALLY good......

 

[Smokiemon]

Looks outstanding! Very nicely done!

 

[HoytFlinger]

I love that smokehouse. Great job.

 

[jsperk]

Awesome job.

 

[Smoke Dawg]

View attachment 144195

MSD nailed the chicken soup!