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Whodat985
07-03-2020, 06:19 PM
When I smoke chicken there’s always a brown tint to the chicken. At the local bbq joint their chicken doesn’t have that brown tint. Am I cooking it wrong are they not smoking it and baking theirs in the oven ?

mike243
07-03-2020, 06:33 PM
Everything I smoke has a brown tint, not sure what happens when you put liquid smoke on stuff though

mike243
07-03-2020, 06:36 PM
I lied, I get some black stuff sometimes but cant say that these days as I might be labeled something lol

Whodat985
07-03-2020, 06:45 PM
I lied, I get some black stuff sometimes but cant say that these days as I might be labeled something lol

Never anything black on mine. Mine is always has a brown tint to it.

jzadski
07-03-2020, 06:52 PM
You talkin brown tint to the skin or into the meat. Could simply be the rub

Whodat985
07-03-2020, 07:03 PM
Skin it’s not the seasoning an I’m not complaining my chicken is always good. But my chicken looks nothing like the bbq joints chicken

tom b
07-03-2020, 07:08 PM
got a pic?

Whodat985
07-03-2020, 07:32 PM
got a pic?

I’ll see if I can dig one up

Whodat985
07-03-2020, 07:36 PM
got a pic?

Here’s one from a month ago. Hard to really tell in the picture

tom b
07-03-2020, 07:56 PM
That seems a little dark to me, what you cooking on?

jzadski
07-03-2020, 07:57 PM
From what I can see they look almost black? How is your smoke rolling

Whodat985
07-04-2020, 05:33 AM
It’s not black the picture does it no justice. I promise they are brown these were cooked on an kamado.

LooseGoose
07-04-2020, 05:45 AM
I wouldnt worry about the bbq joint. If you like your food that's all that matters

darita
07-04-2020, 08:19 AM
I'd question the smoke you're producing, combined with the temp. Try this...next time, don't use any wood in your cook. I have a PrimoXL and had similar results. Also, limit your cook temp to 325* max. Like I said, try these things just to establish a starting point. Once you have the color under control, then add a little blue smoke and see what happens.

El Ropo
07-05-2020, 05:50 AM
If you are cooking those legs longer than 45 minutes to an hour, you are cooking at too low of a temp for sure. It looks like those were smoked low n slow for 3 hours to me. In combination with incomplete combustion (dirty smoke), this can make chicken look like that. My preferred cooking temp for chicken is 350-375F, makes for a fast cook and the skin turns out nicer.

16Adams
07-05-2020, 05:55 AM
If you are cooking those legs longer than 45 minutes to an hour, you are cooking at too low of a temp for sure. It looks like those were smoked low n slow for 3 hours to me. In combination with incomplete combustion (dirty smoke), this can make chicken look like that. My preferred cooking temp for chicken is 350-375F, makes for a fast cook and the skin turns out nicer.

Agree ^^^
Hot chicken FTW

thirdeye
07-05-2020, 10:41 AM
When I smoke chicken there’s always a brown tint to the chicken. At the local bbq joint their chicken doesn’t have that brown tint. Am I cooking it wrong are they not smoking it and baking theirs in the oven ?

You know we eat with out eyes, and I've seen some wonderful chicken and turkey breast from BBQ joints mostly in Texas.... One look and you know it's going to be good kind of thing. So I guess we need to figure out what you are trying to duplicate.... And, here are a few questions:

Are you talking about truly smoked, 'smoked chicken' that has either been brined, injected with a brine, cure brined, or injected with a cure brine? Or are you talking about smoked, as in cooked at barbecue temps using flavor wood for smoke (aka 'smoke-cooked')?

Are you looking for a color more golden than golden brown, or deep brown?

How cold is your chicken when you put it into the smoker?

What do you think of this color? The breasts are ready to pull, but the other pieces have another hour or so to go, and will get a hair darker.

https://i.imgur.com/GpUuZoh.jpg