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Have you smoked a 3.5lbs chicken in a Bradley smoker???

post #1 of 8
Thread Starter 

Tomorrow is my maiden voyage smoking a chicken in my Bradley smoker.  My max temp is 260 so that will have to do but I was more wondering if anyone has tried putting orange halves inside to bird to keep the moisture up within the bird???  So from what I have read on here I would be looking at roughly 3 hours to smoke and cook the bird at the 260 temp (with checking the internal temp) is that correct??

 

Any help would be greatly appreciated as I am getting ready for Easter and having friends over for ribs and chicken and I want to get the chicken down pat before that day.  Ribs I have been doing for years so no problem there.

post #2 of 8
Quote:
Originally Posted by HeavyG30 View Post
 

Tomorrow is my maiden voyage smoking a chicken in my Bradley smoker.  My max temp is 260 so that will have to do but I was more wondering if anyone has tried putting orange halves inside to bird to keep the moisture up within the bird???  So from what I have read on here I would be looking at roughly 3 hours to smoke and cook the bird at the 260 temp (with checking the internal temp) is that correct??

 

Any help would be greatly appreciated as I am getting ready for Easter and having friends over for ribs and chicken and I want to get the chicken down pat before that day.  Ribs I have been doing for years so no problem there.

I cook whole chickens all the time.I marinate in fresh orange juice for 8 hrs or more then mop with orange juice/ butter that I cook till it thickens up.I have never used the skins of the oranges.I use orange wood and tangerine wood in a wood burning dome oven 

 

Dan

post #3 of 8
Thread Starter 

Thanks for the info Dan.  I have put whole oranges in on my bbq and it gives the chicken great flavor so thought I might try it on the smoker.  Nothing to loss right, only could be the best thing in this world

post #4 of 8
Quote:
Originally Posted by HeavyG30 View Post
 

Thanks for the info Dan.  I have put whole oranges in on my bbq and it gives the chicken great flavor so thought I might try it on the smoker.  Nothing to loss right, only could be the best thing in this world

I like the idea post the results.I mite of been throwing away some of the good part of the orange.I always have oranges around when I say I use fresh orange juice the oranges come off my trees in my yard.I could use some new ideas for oranges.

 

Dan 

post #5 of 8

Waiting for the Q-view...:popcorn. I like to do Beer Can Chicken or Spatch cock the Chicken flat. 260 will be good , but the skin will not be crisp. A short time on a Grill will do that for you...:drool

 

Have fun and. . .

post #6 of 8
Thread Starter 

Dan,

 

The orange worked great.  I just slice a large orange in half and put only one of the halves in and it was super moist and the inner meat on the bird a nice orange flavor.  Basically like an orange zest taste but only on the inside of the bird which mixed great with the smoke (1 hour of oak and 2 hours of pecan).  On a 3.5lbs bird all that is left are the drumsticks (which I promised to coworkers that is why they are still there) and a small piece of white meat (maybe I will get a sandwich out of it but there will be more bread than meat).  I do suggest to give it a try.  My smoker ran around 280 but I am going to back it off to 260 as the skin was super crispy almost to the point of leather but it was so good.

post #7 of 8
Quote:
Originally Posted by HeavyG30 View Post
 

Dan,

 

The orange worked great.  I just slice a large orange in half and put only one of the halves in and it was super moist and the inner meat on the bird a nice orange flavor.  Basically like an orange zest taste but only on the inside of the bird which mixed great with the smoke (1 hour of oak and 2 hours of pecan).  On a 3.5lbs bird all that is left are the drumsticks (which I promised to coworkers that is why they are still there) and a small piece of white meat (maybe I will get a sandwich out of it but there will be more bread than meat).  I do suggest to give it a try.  My smoker ran around 280 but I am going to back it off to 260 as the skin was super crispy almost to the point of leather but it was so good.

Thanks fgor the follow up I will try it on my next whole chicken.Now you have me thinking we have a crossover citrus that is lime/orange mite be the perfect mix.

 

Dan

post #8 of 8

Sounds delicious. I cooked mine open with the backbone cut out and only salt and pepper seasoning and it was still juicy. Orange would be a great flavor.

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