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jerk chicken

post #1 of 12
Thread Starter 
Hi everyone. Looking to make some jerk chicken this weekend. First time for me. Any advice would be greatly appreciated. I will be smoking them in my offset. 225-240f it. Of 165?. Crisp up on the grill after. Looking for any advice as I have very little chicken exp. I am looking at doing leg and thigh attached.look forward to all of your tips and advice as it has helped on so many other smokes!
post #2 of 12
Thread Starter 
Oh ya. I will maranade and inject for 24hr. Then rub. Any recipes would be great.
post #3 of 12

Mrmoomer ,      I really don't have any words of encouragement or tips for you , But I certainly hope you have a great time doing your Leg Quarters , and as you do them . . .

post #4 of 12
Thread Starter 
Does anyone use a sauce applied throughout the smoke?
post #5 of 12

Marinade and cook way  way hotter....go 350-400 if yiou can.   It'll get much better skin and plenty of smoke.  Leave the lid closed until it's done...i'd go to 170-175 IT

post #6 of 12
Thread Starter 
170f it is. 350-400 seams a little hot. About how long does it take at the higher temps? For quarter chickens? What kind of wood do you use on your jerk?
post #7 of 12
I have had success by brining the chicken first then just using a jerk rub while smoking. Smoke at 225 untill an it of 155 then finish on the grill. Only add the sauce on the grill it just turns to char in the smoker that's why I only used the rub in the smoker. The best jerk sauce i have ever tasted is at the Jamaica Travel and Culture website just google it, very easy to make just don't put all the peppers in that they call for, I love hot food and only can handle 4 peppers max I usually use 3. Let me know how it turns out.
post #8 of 12
Quote:
Originally Posted by mrmoomer View Post

170f it is. 350-400 seams a little hot. About how long does it take at the higher temps? For quarter chickens? What kind of wood do you use on your jerk?

It's not hot for chicken...birds love high temps.  Whole spatchcocked take me less than 1 1/2 hours and quarters you might be looking at closer to an hour.   Since we don't have pimento wood here i like apple or cherry, it'll be as close as you can get. 

post #9 of 12
Thread Starter 
Thanks all. Great tips! I will post pics and progress. Can't wait to get my smoke on!
post #10 of 12
Thread Starter 

Thanks again for the tips! happy with the first attempt. injected, brined, and rubbed.

post #11 of 12
Chicken turned out great. Good job.
post #12 of 12
Looks like your birds turned out great! Like Keith said higher temps are better for chicken. Now if your smoker can't get up that high there's no problem going with the plan you had to smoke at a lower temp then finish on the grill. If doing that I'd cook to an IT of 155 then grill them off. I take my poultry to 165 when straight smoking or grilling.
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