So today I brined a whole chicken and threw it on the smoker (Louisiana Grills CS-450)
I took an idea from Alton Browns most amazing turkey recipe: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html
With a few minor modifications I did the same thing listed on his recipe page; Cranked the smoker up to 500 degrees for 20 minutes then lowered it to 225 for a little over an hour until it was done.
Now the bird turned out great with only a bit of smoke flavor however. I'm assuming because I seared it beforehand which prevented the smoke from getting into the meat.
What I would like to try for my next one is to sear it toward the end rather than at the beginning of the cook. What I'll do is just before it reaches the desired temperature I'll take it off the grill and pop it onto my charcoal grill preheated at 500 degrees.
Has anyone tried this successfully?
I plan on doing the same with wings. The wings on the chicken tasted amazing so I'm definitely going to try to brine a bunch the night before. smoke them, then deep fry.
I'm also on the hunt for the perfect wing sauce recipe. Most grocery stores only have Franks, burning hot sauces, or regular bbq sauce. I'm looking for a mild base sauce that you can add heat to if needed.
A local pizza place has a great sauce that tastes like bbq sauce with a bit of tomato paste and oregano. I'll start there and see what I come up with but any input would be greatly appreciated.
Anyway, there's my life story. I'll post pictures in the near future.