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Newbie smokin' a chicken

post #1 of 8
Thread Starter 

Hi all.  I'm a newbie here.  I've been lurking for weeks as I recently purchased a firebox for my Chargriller DUO and have been very interested in the art of smoking meat.  

 

I took the opportunity of a beautiful Saturday afternoon to try my first Chicken (only my second time to smoke anything).   I appreciate all of the the wonderful information that everyone has contributed here.   I look forward to all the fun that I will be having improving my smoking skills and learning from this awesome community.

 

 

I started with a young whole chicken that picked up earlier that morning.  I washed it, coated it in olive oil and then coated it with a rub mixture of: 

2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 teaspoon ground red pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder

 

I also pulled back the skin and put rub in between the skin and the actual breast.

 

I then made an injection of  3/4cup apple juice and 1/4 cup Worcestershire Sauce and injected the bird including legs, thighs, and wings.

 

 

I covered the container and placed the bird in the refrigerator while I prepped my firebox and grill. (Chargriller Pro Duo with the Side Firebox installed) and yes that's a beverage-stocked mini-fridge beside it. :)

 

 

 

en.

 

 

Prepped the box with hardwood lump charcoal and got the temp up to about 280 before adding the Chicken.

 

I grabbed a can of beer from the mini-fridge and disposed of 1/2 of it's quantity properly :) and then removed the top and added a clove of garlic to the can.  

 

Once at the grill,  I inserted the can into the chicken and placed the chicken on the grill along with a few potatoes (coated in Crisco and rub).

 

 

After about 2-hours at a temp that ranged from 285-300, I reached an IT of 167 and I pulled the chicken from the grill.

 

 

Being that I have never smoked a chicken before, I have nothing to compare it to but it was absolutely, the most tender and moist chicken that i have ever tasted.  I wasn't as big of a fan of the rub that I used,  I will probably begin to look for other variations to use in the future.  Don't get me wrong, it was completely devoured but I just want to improve on my rub for the future.

 

Thanks for all of the great advice and instruction that I've read over the past few weeks as a lurker.  I'm hooked now!

post #2 of 8

Looks good from here.  One thing about this smoking foods....we get to eat all of it....and still want perfection!

 

Glad you enjoyed it. Would you mind stopping by Roll Call and let us give you a proper SMF Welcome?

 

Kat

post #3 of 8
Looks pretty good. One thing I do differently (and I'm sure everyone has their own way) is lower the temp to about 225-230° until it reaches about 150° internal. Then I run the heat up to about 325° to crisp the skin. When you bite it, the skin doesn't pull off, and it just leaks juices out where you bit. I also prefer apple or pear wood for chicken. Makes a more sweet and laughter smoke.

Sent from my Droid Razr Maxx
post #4 of 8
*sweet and lighter smoke. Dag on waist correct. Lol.

Sent from my Droid Razr Maxx
post #5 of 8
*auto correct. Damn. Haha.

Sent from my Droid Razr Maxx
post #6 of 8
Quote:
Originally Posted by noXcuse View Post

*auto correct. Damn. Haha.

Sent from my Droid Razr Maxx

I have one of those Razr Maxx's too and it drives me crazy! 

 

Great looking chicken and Kat is right. Best part is eating the mistakes! Welcome to SMF. 

post #7 of 8
Thread Starter 

Thanks for the temp advice.  and I forgot to mention that I used Apple wood chips with my charcoal.  :)

post #8 of 8
Looks good to me!
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