Smoking a whole chicken?

[Ó Flannagáin]

What's your method? I've never done, thinking I'll go pick one up since I have some extra wood chips chilling.

[-Dan-]

I do it all the time...pretty sure I have posted pictures before. The chicken gets a half empty beer can in its ass, dry rub all over and off it goes into smoker. NO marinade. The chicken is usually done after about 2.5hr

[Ó Flannagáin]

Nice! Think ill got that route today

[-Dan-]

It's really simply...believe me. You can tell it's done when the mean slowly shrinks back from the end of the drumsticks/legs or just us a thermometer. Dial smoker to 230-250 deg and you are good to go

[Ó Flannagáin]

JUst got it going! Used some dry spices (cayenne, mustard powder, thyme, garlic powder, salt/pepper and smoked paprika) and half a beer can of high life

[PseudoChef]

For some strange reason, I love high life.

[Ó Flannagáin]

I drink it all the time when no homebrew is on tap. $7.50 for a twelver in bottles at the gas station .1 miles from my house.

[Ronthered]

I drink it all the time when no homebrew is on tap. $7.50 for a twelver in bottles at the gas station .1 miles from my house.

The Kroger right down the street from me always has 18 pack, cans or bottles for 8.88..... so needless to say, I've been drinking the shit out of it as well.

[Ó Flannagáin]

18 cans for 8.88? That's retarded cheap...

[HammerOne]

18 cans for 8.88? That's retarded cheap...

No sin tax in Bloomington.

[weave]

I know its late ofr you Flanny but when I smoke whole chickens I paint them in plain yellow mustard than put my dry rub over the mustard. Makes for an amazing crispy tasty skin.

Smoke at 230F til the bird reaches 165F temp. VEry tasty indeed.

Oh, and save that carcass. Smoked bird makes for fantastic chicken stock.

[-Dan-]

Glad to hear everything worked out :)

[ScubaSteve]

I do what others have said, but i tend to go a little hotter, like 300'ish. The skin just peels right off and you've got the juiciest chicken ever....I like to use the chicken in a lot of other recipes, like enchiladas, etc.

[Ronthered]

Smoking a whole chicken right now. I dry rubbed it with mustard powder, chilli powder, smoked paprika, garlic and onion powder/salt and pepper, with a can of water and a mix of herbs/spices in its ass. I usually use lump charcoal and just throw some wet wood chips on, but today I am using whole chunks of hickory about the size of baseballs for the smoke and fuel. I think this will be my new fuel from now on when doing a long slow smoke. I still started with lump, which I'll continue to do, but the large chunks of wood are doing an awesome job holding the temp at around 200, and smoking for the longest freakin time. I think from here the only place to go is with whole logs.

[MikeFlynn74]

Here is where you guys are screwing this up....

Cut a slit in the top of the skin on the breast- Get your fingers inside to seperate the skin from the muscle. Apply rub in there.
Cut small slits above the drums and repeat.
Smoke away.

You will thank me

[FireBrewer]

Brine that bird!!!

Here's a decent write up (http://www.nibblemethis.com/2009/05/smoked-chicken.html). Followed it and made some fantastic chicken!

http://i82.photobucket.com/albums/j269/FireBrewer/pron/Photo_080110_001.jpg

Getting ready to pullhttp://i82.photobucket.com/albums/j269/FireBrewer/pron/012.jpg

http://i82.photobucket.com/albums/j269/FireBrewer/pron/013.jpg

Definitely the most moist and flavorful chicken I ever had.

[flyangler18]

Spatchcock! Only way I roll now.

[blacklab]

This is my next project, picked up a couple of birds yesterday.

[zoebisch01]

Brine that bird!!!

Here's a decent write up (http://www.nibblemethis.com/2009/05/smoked-chicken.html). Followed it and made some fantastic chicken!

http://i82.photobucket.com/albums/j269/FireBrewer/pron/Photo_080110_001.jpg

Getting ready to pullhttp://i82.photobucket.com/albums/j269/FireBrewer/pron/012.jpg

http://i82.photobucket.com/albums/j269/FireBrewer/pron/013.jpg

Definitely the most moist and flavorful chicken I ever had.

Lookin' good. One trick is to take the wing tips and tuck them under and out and they won't be as subject to burning.

[FireBrewer]

Spatchcock! Only way I roll now.

Fuckin' right!


Lookin' good. One trick is to take the wing tips and tuck them under and out and they won't be as subject to burning.

Good tip. The dog will be disappointed though. ;)

[Ronthered]

The mop might be key here

[blacklab]

Wow, mine turned out great. I coated it in mustard and then applied the rub, just like a shoulder. Sat it on a 1/2 empty can of Coors Light. Smoked it at about 250 for a few hours, until the breast was around 150. Very juicy and flavorful. The crust created by the skin/mustard/rub was really good. I thought that the smoking process would dry it out. Not even close. Highly recommend trying this if you have the setup.

[ScubaSteve]

I either spatchcock it or do it beercan style. Sometimes I add a smashed clove of garlic to the beer just for kicks. I use a standard paprika based BBQ rub and usually smoke with hickory. I tend to use my Weber Bullet for this just because of the height.....I usually cook 225-300F for about 4 hours. The skin peels away like paper and you're left with the most tender, moist chicken you've ever tasted. If I'm feeling up to it, I use the chicken in enchiladas....sticking them in the oven long enough to brown the cheese but not overcook the chicken.

[Ronthered]

Going to smoke a whole duck tomorrow with some Cherry probably.

[Ó Flannagáin]

Going to smoke a whole duck tomorrow with some Cherry probably.

Holy fuck that sounds awesome. Put that shit on a salad of baby spinach, blue cheese, almonds and balsamic vinaigrette... yum, mother fucker

[Ronthered]

Holy fuck that sounds awesome. Put that shit on a salad of baby spinach, blue cheese, almonds and balsamic vinaigrette... yum, mother fucker

Yeah, I'll think of something and get some pics of it up on this thread