Whole chicken smoke on a whim

Discussion in 'Poultry' started by influencer, Jun 15, 2013.

  1. Well tonights menu consisted of burgers, mac & cheese and fries (inventive I know). Once I got done there was plenty of life left in the coals and my wife had just gone to the store, so there was a fresh chicken just begging to be smoked.

    So I moved the coals over to one side for a little indirect smoking, tossed on some mesquite and prepped the bird. Some butter with garlic under the skin, light olive oil over the top and some coarse chopped celery stuffed in the cavity plugged by an onion. Sprinkled some cayenne, rosemary and lemon pepper. I didn't want a lot of seasoning on the outside, or better put didn't need, as I am planning on pulling this one for sandwiches.

    Sorry, no q-view of the bird before it went on, I did say it was prepared hurriedly and on a whim, right?

    Before I get beat on about no pics, I do have a couple (pretty bad) pictures with the bird on the smoker at about the 1.5 hour mark. I'll also take a few of the finished product.

    The original plan was to do a beer can chicken but realized I only had bottled beer and no cans! 
     
  2. Alright, back with a few pictures.

    Here are a couple at the 1.5 hour mark. Flash was killing the pictures but there just wasn't enough light otherwise.



    And here are a couple with the finished bird. I'm going to let it rest and pull it later on. I'll try to post back with pictures of it pulled, if it lasts that long.


    Sorry for the hack job on the cut, and the blurry picture. The sliver taken off the leg was my cut, the top was my wifes "taste test". Nice pink color, juicy and tastes great.

     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    You're lucky you reprieved yourself... I was going to send you here:[​IMG]  [​IMG]
     
  4. Anything but the penalty box!

    Pics aren't good but any pic is better than none, right?

    Turned out really good, I cut a few slivers for myself, the birds resting now waiting on my wife to pull it. Definitely made a good use of the left-over coals. Its definitely on the small side but it was in a pack of 2 so I picked the smaller one for this run.
     
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That bird looks mighty tasty from here!  Nicely done!

    Red
     
  6. Looks good. Yes bad pics are better than no pics.

    Happy smoken.

    David
     
  7. hambone1950

    hambone1950 Master of the Pit Group Lead

    Love smoked chicken. That looks real good. Nice work.
     
  8. I have a general question? When you smoke the whole chicken, do you remove the skin First? I smoked my first whole chicken today. The chicken tasted great, But the whole skin came off one piece And was very Tough .
     
  9. Leave the skin on. what temp are you smoking at?

    David
     
  10. I left the skin on, smoked at 350 to crisp up the skin. Crunched like a potato chip.
     
  11. I was asking Steve. He didn't like his skin.  yours looks great. I like crispy skin. crunchy like a potato chip is the way i like it[​IMG]

    Happy smoken.

    David
     
  12. 250f
     
  13. I was replying to steve :p

    Did look like I was replying to you though, lol
     

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