Going to smoke my first chicken tomorrow, tips and tricks appriciated!

slaminbrews · Mar 18, 2015

so I'm looking at doing my first whole chicken tomorrow and had a few questions and looking for tips. I'm using an electric Cajun injection smoker, I'm going to cook at 275 (is my max temp with this smoker)with the first hour on cherry smoke (pellets) then let it go until it hits about 170? Then throw it on the charcoal grill for 20-30 min. Any idea how long it will take to do a 5lb chicken? Has anybody tried smoking a beer can chicken? Or maybe put beer in the water pan instead of water? Do I have the right plan? Anything I should do different?I am still kinda green on smoking. Any tips or answers would be appreciated! Thanks!

trueteam · Mar 18, 2015

Others here know much more than me, and i am not familiar with your smoker, but your chicken will be over cooked. It only needs to get to 165. Should take about 1.5 to 2 hours.

slaminbrews · Mar 18, 2015

Ya wasn't sure on the "done" temp. I will probably take it out at 160 then and throw it on the grill for a bit to get the skin a little more desirable.

pc farmer · Mar 18, 2015

I would spatch the bird. Cook at 275 then over a hot grill like you planned.

Also dry the bird in the fridge over night to help the skin.

Rafter H BBQ · Mar 18, 2015

slaminbrews said:
so I'm looking at doing my first whole chicken tomorrow and had a few questions and looking for tips. I'm using an electric Cajun injection smoker, I'm going to cook at 275 (is my max temp with this smoker)with the first hour on cherry smoke (pellets) then let it go until it hits about 170? Then throw it on the charcoal grill for 20-30 min. Any idea how long it will take to do a 5lb chicken? Has anybody tried smoking a beer can chicken? Or maybe put beer in the water pan instead of water? Do I have the right plan? Anything I should do different?I am still kinda green on smoking. Any tips or answers would be appreciated! Thanks!

Smoker temp ya stated is fine, just be sure to have a reliable therm to measure smoker temp as well as meat IT.... Like a Maverick 732 ! (A lot of stock therms are not accurate). IMO, I like my final I.T. on poultry to be 165* in the breast & 170* in the thighs... Just my personal preference ! You'll be smokin a couple hours, at least that's what I'd plan for as ya may have a few unplanned issues pop up... & all meat has a mind of its own on getting done... If I were you, I'd pull it short of desired IT due to if you pull at 170* you've already hit the "done stage". Think of pulling short of final desired IT depending how long it's gonna be on the charcoal grill !

Most water pans are for temp control, though I don't have your smoker, I'd suspect it's the case! I have 2 smokers with water pans, I've put a little sand in them & covered with foil for easy cleanup... Only filled bout 1\2 way & it works good.... Maybe a CI owner will chime in here !

I have done BCC a bunch but I do them on my Weber Kettle !

Hope this helps & post some pics !

gary s · Mar 18, 2015

Some good advice, let us know how it turns out

Gary

Rafter H BBQ · Mar 18, 2015

c farmer said:
I would spatch the bird. Cook at 275 then over a hot grill like you planned.

Also dry the bird in the fridge over night to help the skin.

Adam makes a great point, spatchcocking is a great way to Q a bird as well ! Ya may consider that option !

slaminbrews · Mar 18, 2015

Ok it won't be on the grill to long, I just read if you stay below 300* on a smoker that the skin will not be all that great. everuthing on my smoker is digital and I thought that the thermometer was off two so I went and bought a good wireless one which I wish I would have bought when I got my smoker. Very handy on keeping a very close eye on your temps. But the smoker temp ended up being the same as the thermometer I bought as well as the probe in the smoker which I was surprised. And for the water pan, ta idk it was kinda just a theory of mine to add that beer can chicken flavor. Maybe it won't, idk. Thanks for the answers!

slaminbrews · Mar 18, 2015

And what do you mean by spatch?

pc farmer · Mar 18, 2015

Cut the back bone out and spread the cavity open so it lays flat.

pc farmer · Mar 18, 2015

image.jpg

pc farmer
Mar 18, 2015

slaminbrews · Mar 18, 2015

I might try that, would it make a differance to hang it from my sausage hanging rack?

pc farmer · Mar 18, 2015

slaminbrews said:
I might try that, would it make a differance to hang it from my sausage hanging rack?

Not sure about that. I would lay it flat this time since its your first. Maybe hang after you get a couple under your belt.

Rafter H BBQ · Mar 18, 2015

c farmer said:
slaminbrews said:

I might try that, would it make a differance to hang it from my sausage hanging rack?

Click to expand...

Not sure about that. I would lay it flat this time since its your first. Maybe hang after you get a couple under your belt.

:yeahthat:

slaminbrews · Mar 19, 2015

image.jpg

slaminbrews
Mar 19, 2015

slaminbrews · Mar 19, 2015

She's going!

timberjet · Mar 19, 2015

The trick to good skin is dry skin. If you oil or baste the skin will be rubbery. I let my birds air dry in the fridge overnight and put the rub on under the skin. Spatchcock is the only way to go. I'll be watching.

bluewhisper · Mar 19, 2015

Side note, look up chicken tabaka.

slaminbrews · Mar 19, 2015

It sat dry in the fridge all night. I'm going to pull it at about 140 it and throw it on the grill

gary s · Mar 19, 2015

Sounds like a plan, keep us posted

Gary

Going to smoke my first chicken tomorrow, tips and tricks appriciated!

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