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First time smoking Chicken

post #1 of 10
Thread Starter 

I am going to be smoking some chicken legs and thighs tomorrow and I was wondering about placement in the smoker. Do you place chicken bottom, middle or top of the smoker? I currently have the chicken sitting in brine in the frig and can't wait to start this adventures..

post #2 of 10
Placement only matters where temperatures differ. I like to do chicken parts where the bbq temp is around 300-330.
The skin gets a golden brown and slightly crispy.
ive done chickens at 225 and had some of the juiciest chicken ive ever had, but the skin wasnt crispy.
post #3 of 10
Thread Starter 

Ok, thanks for the input. I hoping for the skin to get crisp.... fingers crossed..

post #4 of 10
Thread Starter 

Here is the chicken after about 2 hours.

 

post #5 of 10
Thread Starter 

Almost done, put Zucchini Boats on about an hour before completion.

 

post #6 of 10
Thread Starter 

Dinner is on the table..

 

 

 

post #7 of 10
Thread Starter 

The chicken was absolutely awesome, very tender and juicy and the zucchini boats were 100x better then what I thought they would be. Those are a keeper for sure.. 

post #8 of 10

Those look great can you tell me more about the Zucchini boats them look yummy what did you fill them with cook time and temp 

post #9 of 10
Thread Starter 

Thanks, they were delicious. I just cut the zucchinis in half and scraped the seeds out and placed in a bowl. I then cooked some pork sausage up in a pan and mixed in the zucchini innards in the bowl and cooked with sausage. I put alittle pepper in the halves then filled with the sausage mix. Then covered in shredded park cheese. Then just placed in the smoker for 1 hour or so.

post #10 of 10
Thread Starter 

That's suppose to say Parm Cheese..

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