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Smoking some chicken halves!

post #1 of 13
Thread Starter 
Just put on some chicken halves seasoned with a sweet and smoky rub. My Cajun Injector electric smoker only goes to 275, so I'm gonna have to crisp the skin under the broiler. I think they're gonna turn out nicely. Pics to follow.
post #2 of 13
Thread Starter 
Can't seem to get my phone to upload pictures...
post #3 of 13
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post #4 of 13
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post #5 of 13

That chicken looks great!  Nice job!points1.png

 

Mike

post #6 of 13
Thread Starter 
Quote:
Originally Posted by mike5051 View Post

That chicken looks great!  Nice job!points1.png

Mike
Thanks Mike!
post #7 of 13
Tasty looking bird halves! Nice smoke!

POINTS!
post #8 of 13
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Tasty looking bird halves! Nice smoke!

POINTS!
Thank you!
post #9 of 13
Thread Starter 
I've never gotten any points before, so these are my first. I appreciate it guys.
post #10 of 13

Great job! The chicken looks delicious! By the way, I like the sausage hangers.

post #11 of 13
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Quote:
Originally Posted by SmokinAl View Post

Great job! The chicken looks delicious! By the way, I like the sausage hangers.
Thank you sir. I'm looking forward to using those soon.
post #12 of 13
Chicken looks great! I've been doing chicken at lower temps too lately. On the mini I'll shoot for 275°-300°, take them to temp, let em rest for 15-20 minutes then put em skin down over the coals to crisp the skin. In the oven I'll bake them at 275°, then rest and put under the broiler. I really like the way the dark meat comes out with a little slower cook. Always did higher heat (325°-350°) before, but it's fun to try different things.
post #13 of 13
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Chicken looks great! I've been doing chicken at lower temps too lately. On the mini I'll shoot for 275°-300°, take them to temp, let em rest for 15-20 minutes then put em skin down over the coals to crisp the skin. In the oven I'll bake them at 275°, then rest and put under the broiler. I really like the way the dark meat comes out with a little slower cook. Always did higher heat (325°-350°) before, but it's fun to try different things.
Thanks! I can eat chicken just about any way it's cooked. I used some hickory on these and it had a good flavor. I wondered if it might be a little much, but it was pretty good.
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