or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › getting ready to smoke my first whole chicken
New Posts  All Forums:Forum Nav:

getting ready to smoke my first whole chicken

post #1 of 18
Thread Starter 

I soaked it in a peach and bourbon  brine overnight. fired up the smoker.

 

using Jack Daniels wood chips(oak) for the smoke maybe 1 to 2 hrs. plan on sticking a can up it's butt and basting it with a bourbon/honey glaze I am making now. plan on smoking some peaches as well.

 

I tweaked a recipe i found so I hope it comes out ok. I have had plenty of bourbon and peach plates served to me so I know it works, just if it works with smoking :)

 

I was planning on a stuffed chicken breast but the wife came home with a whole chicken. 4.5lbs. I will take the pics and hope it's comes out ok. chicken goes on in a few minutes with a dry rub

post #2 of 18

Good luck & don't forget the Q-view!

post #3 of 18
Quote:
Originally Posted by SmokinAl View Post

Good luck & don't forget the Q-view!


X2
post #4 of 18
Thread Starter 

half way done. it's a battel with wind and some light rain and it's not done yet. smells awesome!2011-09-08 14.26.12.jpg cranked up the smoker to get it finished off. just a little pink still

post #5 of 18

Looks good so far!

 

How did it turn out?

post #6 of 18

good looking bird

do hope we get some finished bear shotsbeercheer.gif

post #7 of 18

can't wait to see the final product!

post #8 of 18
Thread Starter 

thanks guys that is pretty much the final product.it didn't turn out so good. it was raining so I was distracted and didn't get a final pic. I had to wrap it in foil and turn up the heat for another 30 mins after I thought it was done. I learned I needed more smoke and more heat. it was hard to maintain a low heat with the wind and rain so that didn't help me out either :)

 

it tasted ok but the smoke flavor wasn't there. the brine part was a success,so I will use that again.

 

I also learned I need a few things like a nice digital thermometer and some real heavy duty gloves.

 

on to more smoking stuff!

post #9 of 18
Quote:
Originally Posted by SmokinAl View Post

Good luck & don't forget the Q-view!



X3

 

post #10 of 18

i got a pair of cooking gloves from texasbbqrub.com....$11 for the set and they've been great!
 

Quote:
Originally Posted by dewetha View Post

thanks guys that is pretty much the final product.it didn't turn out so good. it was raining so I was distracted and didn't get a final pic. I had to wrap it in foil and turn up the heat for another 30 mins after I thought it was done. I learned I needed more smoke and more heat. it was hard to maintain a low heat with the wind and rain so that didn't help me out either :)

 

it tasted ok but the smoke flavor wasn't there. the brine part was a success,so I will use that again.

 

I also learned I need a few things like a nice digital thermometer and some real heavy duty gloves.

 

on to more smoking stuff!



 

post #11 of 18
Thread Starter 

thanks for the recomendation DougMays.

post #12 of 18

I've been keeping a note pad with me on my last few smokes so that way I can write down and critique every step of my smoke later.  How long were you producing a smoke? I use those JD chips from time to time they're mighty tasty, I've never had a problem not getting that smoky flavor from them.

 

Well just find some chickens on sale and give it another run! beercheer.gif

post #13 of 18

Yep its nice to be able to sit in your recliner and monitor your temps....I do not do chicken low and slow...

post #14 of 18

I like to say if  it did not work this time there is NEXT time .now you  know your smoker and your brine.good job

post #15 of 18
Thread Starter 

thanks guys,

 

  It won't be my last chicken for sure! this weekend I might do some stuffed chicken breasts and ribs. it's a fun time learning this new way of smoking.

post #16 of 18

I hear ya on the thermometer, I'm going back and forth on ordering a Thermapen from Thermoworks.

post #17 of 18

Hi All, Can beer can chicken be smoked in a electric V water smoker?

post #18 of 18
Thread Starter 

i'm not sure but I don;t see why not. I will say this, the can really works as the chicken was cooked inside before the outside. it was tender, juicy and cooked. I could tell the difference between which heat source cooked which part of the chicken. I will be raising the temps in the smoker for my next whole chicken to match the inside temps.

 

as an FYI, I didn't use beer but the same bourbon based sauce I used to baste it during cooking. maybe next time I will use a normal brine and try a nice IPA :)

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › getting ready to smoke my first whole chicken