View Full Version : Smoking Some Chickens on The Offset.

07-23-2012, 09:48 PM
Thinking about smoking a couple of chickens on the offset this Friday. I work 4 days a week and the wife works Mon. through Fri so Fri is becoming my stick burner learning day. I have cherry wood for sticks. I have been using a charcoal basket but I'm afraid that won't get it hot enough for hot and fast cooking. Any pointers for smoking birds? How long should birds be smoked? Seasoning ideas? I was thinking simple sea salt and pepper since I want the smoke to be the star of the show.

07-23-2012, 10:21 PM
Go all wood, no charcoal. My stickburner loves to cook at 325, perfect for some yard bird.

07-23-2012, 10:35 PM
I prefer to cook chicken at 275, its a good smoking temp. You might want to start out with a couple of chunks of hickory and then run the cherry, if you are looking for some decent smoke flavor. I like to stuff them full of apples and onions and then coat with a rub. Consider brining if you want to bring out the juicy! I have included pics below for reference....and to prove I know how to get er' done! Good Luck!

07-23-2012, 10:37 PM
Also.....remember.....don't over smoke the meat.....a little goes a long way!

07-23-2012, 10:38 PM
I inject the birds with Paul Newman's basic Italian salad dressing. Coat everywhere with Cajun Injector Lemon Pepper Seasoning. Smoking with apple wood. Birds sit upright on rack in a small pan and baste with its own juice.

07-23-2012, 11:05 PM
Actually I would like to brine the birds. Can anyone tell me salt per gallon for a brine?

07-23-2012, 11:46 PM

07-23-2012, 11:49 PM
Look up Alton Browns brine on the food network, hands down the best. Its the most searched recipe on their site....crazy good!

07-24-2012, 01:40 AM
Why, yes. Alton Brown! I watched a video for brining a turkey. Good stuff.

Texas Turtle
07-24-2012, 09:42 AM
I do spatchcocked chickens on the offset regularly. Coat bird with olive oil, then rub (I have been using Plowboys lately with very good reviews). Place birds on top rack of smoker at exhaust end. Smoke roughly two hours at 275 (+/-) and check internal temp. Hard to mess up. Can be done in about an hour if you are in a hurry and ramp the temp up to 325 or so.