B-Day Chicken Dinner Winner

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416bigbore

Smoking Fanatic
Original poster
SMF Premier Member
Dec 30, 2016
396
30
Central North Dakota
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This is how I would normally roll with my planned BBQ Chicken Dinner. Lately not a whole lot of normal going on with anyone thing except, I was wanting some of my favorite Chicken! So this is how I had to think outside the box to make it happen. I took my old Cold Smoker and turned it into a Hot Smoker for a few hours to get the job done.

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This is what my Cold Smoker looks like 99% of the time when I am using it.


This is how I got the party Started!

 
Poor Boy Hot Smoker Mod! 
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Now it's time to GET-R-DONE, Poor Boy Style ! 
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Outside trying to capture the Thin Blue Smoke!  Aside from that I noticed my Mom's Garage needs Paint! 
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The Finished Product! 
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When I have time, I prefer to use a whole chicken in the 2 1/2 lb range and butterfly that Bad Boy open and soak in my Special Sauce over night. Then place the bird in a basket and start grilling while using the marinade as a basting sauce while the chicken is cooking to help keep it moist. If I am in a hurry and I don't have time to mess with a whole bird, Thighs are my 2nd choice.  

IMO, The key to this chicken turning out perfect every time is how it is cooked to perfection. I have been making this very same BBQ chicken recipe for over 25 years, it's my absolute Favorite even over the other white meat
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!
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My making this type of chicken in the Smoker over the normal way I am used to making it way something I had no idea I would be able to do and still have it turn out perfect. The only thing that I noticed different was the skin wasn't as crispy as I am used to because of it not being cooked over an open fire. Aside from the skin texture and the #1 I added to my recipe, it was still a Winner Chicken Dinner!
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Those look damn good from here!!

Check out Disco's thread for some crispy skin.
http://www.smokingmeatforums.com/t/257833/crispy-smoked-chicken-thighs
 
416BB, Nice looking chicken, great smoke !
 
The chicken looks fantastic!

Well done!

Al
Thanks guy's! 
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  A crazier part to this story is this, I started started making that chicken two weeks ago and I had almost forgotten I had placed it in the Freezer!
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  I started with good intentions of making the chicken awhile back and something happen at the last minute and I wasn't able to grill it like I normally would have, so in the Freezer it went. 

Over the years, that chicken has always been my B-day dinner, so that is what made me realize that it was still in the freezer. Other then that it would still probably be in the freezer yet! LOL  I  really wasn't sure how that chicken was going to turn out after being in a cryogenic state for a period of time? I knew it wouldn't going to be a huge loss if it wasn't going to be any good and I had to throw it out.

Since I  wasn't at the throw it out point yet, and I still wanted to play around with my chicken first to see if it was still salvageable after the two week period in my vinegar marinade? Now Remember, this is my Favorite BBQ chicken we are talking about and I wasn't ready to just abandon ship and throw it overboard just yet!
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This chicken and I go way back, 3 generations this recipe has been handed down and I am very loyal to that chicken! 
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Since I was at my mother's house where I had my Cold Smoker set up for my earlier Bacon and Pork Sausage train wreck, I decided to use my smoker because I didn't want to run out to my place and drag my BBQ grill to town if I didn't have to? That would have been a lot of extra work if in the end the chicken wasn't any good and I had to 86 it for obvious safety reasons. So that is how my cold smoker went Hot for a couple hours to cook my dinner.

The story gets better, now for the real taste test and stamp of approval on how I done? My 72 year old mother! LMAO Remember my mother only know's of my father BBQ Grilling this chicken out in the back yard for years and nothing else.
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The first thing my Mother said when she walked in smelled and seen the chicken sitting on the kitchen table is, How did you make the chicken?
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 I said try it first before I tell you. So she did and commented that it even tasted better than from the last time she remembered having it.

The recipe is super simplistic and I told Mom the only thing different I done was add a little #1 cure to it before I hot smoked it. Mom don't like to eat the skin anyway, so that wasn't a deciding factor for her, So I knew if she liked it, It was obviously cooked to perfection and was a Winner, Winner Chicken Dinner !
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The bird looks tasty. That indoor smoker must be nice making bacon in January...JJ
 
The bird looks tasty. That indoor smoker must be nice making bacon in January...JJ
Spot on Brother, I didn't think Mom would approve of a 4" hole in the side wall of her garage for my smoker exhaust so I put plastic over the window and GOT-R-DONE that way.LOL 

Over the years I have used that smoker outside year round in all the different weather conditions and yes winter being the worse with trying to fight the inside Smoker temps because of the outside Ambient temps so cold, in return Doesn't make the Cold Smoker want to draw very well. So just the 40F in the garage over the 0F outside temp made a huge difference for the cold smoker wanting to operate right.

Even tho my old soup can cold smoker isn't new and Automated like most nowadays, She still has her issues from time to time and you just have to work through them. Knowing how to achieve the end results that you are after, helps considerably in making the fine adjustments the old girl needs during operation. It just confirms the fact, it doesn't take a whole lot of investment to cold or hot smoke if you understand the concept of what you are trying to achieve!
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Maybe we could have the most ugly smoker contest and I could win hands down!
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Chicken looks good,must be a secret recipe.I didn't see it in the post

Richie
Richie that recipe originates from your neck of the woods! LOL  I explained the story to JJ and he further explained it to me, I would like to know more about the two brother behind this 3 gen, chicken recipe of mine.

JJ told me it was a county and or state fair winning recipe and no secret after that, but now again we are talking something like back in the 1930's era!
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I can give it out, the real secret is in how you cook it to perfection.  Throwing spices together is just that, it's the finish product that tells the story!
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Chicken looks good,must be a secret recipe.I didn't see it in the post

Richie
Richie that recipe originates from your neck of the woods! LOL  I explained the story to JJ and he further explained it to me, I would like to know more about the two brother behind this 3 gen, chicken recipe of mine.

JJ told me it was a county and or state fair winning recipe and no secret after that, but now again we are talking something like back in the 1930's era!
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I can give it out, the real secret is in how you cook it to perfection.  Throwing spices together is just that, it's the finish product that tells the story!
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Thats all I asked for was "  3 gen, chicken recipe of mine."

We all share recipes and techniques used to put the smokes together.

Richie
 
It's all good Richie. 
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2-cups vinegar

1-veg oil

1- tsp Black pepper 

1- TBS Poultry seasoning

3- TBS salt

1-egg

Mix well and soak bird 24hr in fridge.

The Rest is all  on the pit master.
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Do you have a similar recipe?  Mine may have been tweaked over the years from the original, House of Chicken where it came from. 
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It's all good Richie. :439:

2-cups vinegar
1-veg oil
1- tsp Black pepper 
1- TBS Poultry seasoning
3- TBS salt
1-egg

Mix well and soak bird 24hr in fridge.

The Rest is all  on the pit master. :grilling_smilie:

Do you have a similar recipe?  Mine may have been tweaked over the years from the original, House of Chicken where it came from. :33:

Y'all might recognize this as Cornell BBQ Chicken. Famous throughout NY and the northeast at state and county fairs and fire house fund raisers...JJ
 
Y'all might recognize this as Cornell BBQ Chicken. Famous throughout NY and the northeast at state and county fairs and fire house fund raisers...JJ
Thanks JJ for that information, Might this be the Original Famous recipe from the two Brothers who ran the Famous House of Chicken Restaurant in upstate Newark New York?
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I know the story behind how my late Grandfather acquired  this recipe, I would be curious to learn if this recipe is the Original still or has been Tweaked over the years? I myself  have done little things to the recipe which I think has improved the overall taste. 
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