Ok, so I am an adhoc smoker, but i love it.
First time whole chicken account
2 whole chickens ~3.5 - 4 lbs a piece
2 cans half full of dr.pepper with extra hole cut in top of cans
wash and dried. Rubbed Famous daves chicken rub inside and out.
1 apple cut and adjusted to plug neck hole and fit can in cavity
3 hours between 200 and 230 didnt cut it. I took the temperature and it was shy of 180 by a good 20 degrees. But by the look and feel (i know should have used the leg pull...didnt) it seemed done. halving chicken doesnt show me anything, so I quarter and see that the meat isnt done. another 20 minutes at 375 in the house oven did the job.
80% Charcoal 20% Hickory chunk and I soak hickory chipps on the grill in a small loaf pan and take out periodically and spread over hot coals. First time I used hickory chunks. I think I like them because it gives me more smoke than the chips alone.
I am a webber smoker where I build charcoal fire to one side with drip pan taking lions share of lower fire grate. oven grate has mini loaf pan soaking chips and providing moisture positioned right above fire. I placed the chickens pretty much in the center due to height of chickens.
(Note to self... dont forget to clean the inside roof of the grill cover)
Good meal all in all.. the chicken had a good smoke flavor and my wife kids and coworker liked it, but i know it can be better.
Couple things i would throw out there... hotter temp...say ~230 I think that would be benificial for getting the job done so I dont have to quarter and then bake... how much moistness did I loose there?
I think the apple juice I sprayed darkened the skin and the skin wasnt totally crispy. I woulndt mind taking the chickens off of the webber whole and then putting them in the oven to get that last crispy skin part. The Dr.Pepper had good flavor but next time its gonna be a beer
Brine, I am gonna brine the birds first.
Again the chicken was good, I just know it can be better... if I must try and try again... only if I must
I will be going back to ribs and shoulders for a bit.
My motto is and always will be
Pig's Fat is where it's at!
attempting to post images....
First time whole chicken account
2 whole chickens ~3.5 - 4 lbs a piece
2 cans half full of dr.pepper with extra hole cut in top of cans
wash and dried. Rubbed Famous daves chicken rub inside and out.
1 apple cut and adjusted to plug neck hole and fit can in cavity
3 hours between 200 and 230 didnt cut it. I took the temperature and it was shy of 180 by a good 20 degrees. But by the look and feel (i know should have used the leg pull...didnt) it seemed done. halving chicken doesnt show me anything, so I quarter and see that the meat isnt done. another 20 minutes at 375 in the house oven did the job.
80% Charcoal 20% Hickory chunk and I soak hickory chipps on the grill in a small loaf pan and take out periodically and spread over hot coals. First time I used hickory chunks. I think I like them because it gives me more smoke than the chips alone.
I am a webber smoker where I build charcoal fire to one side with drip pan taking lions share of lower fire grate. oven grate has mini loaf pan soaking chips and providing moisture positioned right above fire. I placed the chickens pretty much in the center due to height of chickens.
(Note to self... dont forget to clean the inside roof of the grill cover)
Good meal all in all.. the chicken had a good smoke flavor and my wife kids and coworker liked it, but i know it can be better.
Couple things i would throw out there... hotter temp...say ~230 I think that would be benificial for getting the job done so I dont have to quarter and then bake... how much moistness did I loose there?
I think the apple juice I sprayed darkened the skin and the skin wasnt totally crispy. I woulndt mind taking the chickens off of the webber whole and then putting them in the oven to get that last crispy skin part. The Dr.Pepper had good flavor but next time its gonna be a beer
Brine, I am gonna brine the birds first.
Again the chicken was good, I just know it can be better... if I must try and try again... only if I must
I will be going back to ribs and shoulders for a bit.
My motto is and always will be
Pig's Fat is where it's at!
attempting to post images....
