Originally Posted by jccampb
I think the problem is the thin slices ..... I always smoke chicken (in my Big Green Egg, I used to have the one you have) on one of those wire 'beer-can' chicken frames holding it up vertically so that the smoke and the heat get into the cavity (and I always cook whole birds). Last one I did (we're still eating it) I put in beside a boneless spiral cut ham for about 2 hours over applewood and chunk Green Egg charcoal and both turned out perfectly... I know some people "grill" chicken parts but doing it the way I've described above comes out perfect and with just the right smoke flavor.
Smaller pieces of meat or poultry don't require exposure to smoke for as long as larger pieces to achieve adequate flavor. Other than that, size really does not matter for smoking. I smoke pieces more often than I smoke whole birds...I've never had an offensive, strong, acrid smoke flavor or aroma when doing this. You just need to balance the smoke intensity with the length of exposure to smoke based on size of the meat, smoke chamber temperature, and most importantly, control of smoke quality...quality not so much referring to color and density as it is flow through the smoke chamber...gotta keep the smoke moving from the source through the chamber and out the vent so it does not get stagnant.
Originally Posted by SnowAviation
You guys may already know about this, but on my first chicken smoke my fire started to go out so to speed up the process of getting the smoker back up to temp I added Fatwood sticks. Natural wood right? Should work great right?
Don't ever do that.
Yech, bleck, patooey, bad chicken.
I bet that was a rude awakening, and a bitter lesson!!! Yep, you can't mess around with resin-woods and direct-fired cookers (that's just like using fir or pine for firing or smoke wood...resin forms creosote...very quickly...the lower the temperature the faster and more dense it forms.