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Smokin Good Smoker fried Spattlebird!!

post #1 of 19
Thread Starter 

Freezing fog, freezing rain wont hold a good smoker down! Fired up the trusty mini-wsm. Loaded with KF, cherry and apple (out of my favorite pecan). Been experimenting with smoker frying chicken. This batch was the best so far. Skin still not as crisp as oven fried, but close. Seasoned flour (Salt, pepper, garlic, chipotle powder) Coat the entire bird. I didn't use any oil this time and may coat the skin before the flour dredge next time to see if it crisps up better. After dredging the bird I sprayed it with my wife's "Buttery" butter substitute. Into the mini until 165°.

 

 

AS usual I spatched the bird. I also removed the ribs this time just for fun.

 

 

Here's the "Buttery" stuff. Too afraid to read the ingredients...

 

 

All the parts and pieces getting happy for another day.

 

 

Into the flames!

 

 

This is what freezing fog and rain looks like in the High Desert!

 

'

 

 

Juicy!!!

 

 

 

 

ENJOY!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 19

Case Bottom.gif

You didn't tell us what temperature or how we can do this our self.

It sure does look tasty.

Happy smoken.

David

post #3 of 19
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

Case Bottom.gif

You didn't tell us what temperature or how we can do this our self.

It sure does look tasty.

Happy smoken.

David

Just like KFC, its a Top Secret recipe!

 

I had the mini up and running @ 350°-365°. The rest of the instructions are in the first paragraph of the first post

post #4 of 19

Looks great Case.

post #5 of 19
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Looks great Case.

Thanks Adam!

post #6 of 19
Quote:
Originally Posted by dirtsailor2003 View Post
 

Just like KFC, its a Top Secret recipe!

 

I had the mini up and running @ 350°-365°. The rest of the instructions are in the first paragraph of the first post

wtf1.gif Top Secret?

It looks so good! I have to have some!!!!!

post #7 of 19
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

wtf1.gif Top Secret?

It looks so good! I have to have some!!!!!

I will say this, Next time I'll run the smoker a bit hotter, probably around 400°

post #8 of 19

I am seriouisly going to have to give this way of doing chicken a try...looks too good not to. Thanks for sharing Case

post #9 of 19
Thread Starter 
Quote:
Originally Posted by Bad Santa View Post
 

I am seriouisly going to have to give this way of doing chicken a try...looks too good not to. Thanks for sharing Case

Thanks BS! It was very tasty! Can't wait for lunch so I can dig into the leftovers!

post #10 of 19

Great looking chicken. I wish I could get the Bradley up to those temperatures!

 

Disco

post #11 of 19

That is some good looking chicken! The skin looks perfect on your pictures.

post #12 of 19

Lookin' good Case!  Nicely done...this is definitely getting bookmarked as a "must do soon".

 

Red

post #13 of 19
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Great looking chicken. I wish I could get the Bradley up to those temperatures!

 

Disco

 

Thanks Disco! Time to build yourself a Mini-WSM!!!!

Quote:
Originally Posted by Woodcutter View Post
 

That is some good looking chicken! The skin looks perfect on your pictures.

 

Thank you Todd! The skin was almost spot on. Next time I'm going 400°= on the mini!

Quote:
Originally Posted by SeenRed View Post
 

Lookin' good Case!  Nicely done...this is definitely getting bookmarked as a "must do soon".

 

Red

Thank you Red! If you can crank the temp up on the smoker!

post #14 of 19
Quote:
Originally Posted by dirtsailor2003 View Post
 

I will say this, Next time I'll run the smoker a bit hotter, probably around 400°


Your chicken looks fantastic, as usual.

I'd be careful, I had my mini get a little rambunctious once and started a grease fire. Whole thing was engulfed in flames. I was doing chicken as well. I'd settled it in around 375˚ and it was in the low 4's when I first noticed the flames. I was chatting with friends and only checking the temp every beer or so, as the cooler was over by the smoker. By the time I got everything under control, just a minute or 2, the chicken was black. Figured the higher heat had rendered a lot of fat, which then settled on the steamer/diffuser, then ignited. I'm not sure on the smoke/flash points of schmaltz (rendered chicken fat) but I would guess it's around the 400˚ mark. I've oven roasted birds at 425˚ and had a good bit of smoke as well.

post #15 of 19
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post
 


Your chicken looks fantastic, as usual.

I'd be careful, I had my mini get a little rambunctious once and started a grease fire. Whole thing was engulfed in flames. I was doing chicken as well. I'd settled it in around 375˚ and it was in the low 4's when I first noticed the flames. I was chatting with friends and only checking the temp every beer or so, as the cooler was over by the smoker. By the time I got everything under control, just a minute or 2, the chicken was black. Figured the higher heat had rendered a lot of fat, which then settled on the steamer/diffuser, then ignited. I'm not sure on the smoke/flash points of schmaltz (rendered chicken fat) but I would guess it's around the 400˚ mark. I've oven roasted birds at 425˚ and had a good bit of smoke as well.

Thanks MD! Yeah, I've had a few of those grease fires in the past! The scariest one involved my GOSM, and four pork shoulders! Thank goodness I had a fire extinguisher handy!  Needless to say we didn't have pork that day!

post #16 of 19

That looks great I may need to try this one.

post #17 of 19

Looks great:439:. Big effort getting it done in the weather you guys are having.

post #18 of 19

Looks beautiful man....... We can do Ooooo's and ahhhh's at all the crown ribs racks or Pork loins but its just really hard to beat the good ol bread and butter when done right.

 

The plain chicken is still I believe my favorite. There is no end to the modifiers you can try and enjoy. As usually Case, that's an nice looking bird man. I can almost see it squirting out juice when you cut into it. Most excellent job!

post #19 of 19
Thread Starter 
Quote:
Originally Posted by shtrdave View Post

That looks great I may need to try this one.

Quote:
Originally Posted by Moikel View Post

Looks great:439: . Big effort getting it done in the weather you guys are having.

Quote:
Originally Posted by Foamheart View Post

Looks beautiful man....... We can do Ooooo's and ahhhh's at all the crown ribs racks or Pork loins but its just really hard to beat the good ol bread and butter when done right.

The plain chicken is still I believe my favorite. There is no end to the modifiers you can try and enjoy. As usually Case, that's an nice looking bird man. I can almost see it squirting out juice when you cut into it. Most excellent job!

Thank you guys!!! We woke up to 2" of snow today!!! Better fire up the mini and smoke something!!!
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