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Can in the Butt Chickens

post #1 of 8
Thread Starter 
I decided that my first smoking victim will be a couple of chickens. We will see how well I can screw them up!!

Will post a qview as soon as I can.
post #2 of 8
Thread Starter 
Forgot to say how I doctored them

Chicken #1 - can filled with blush wine, salt, pepper, corriander, rosemary, thyme, poultry seasoning, and a pinch of Weber Kickin' Chicken. Last ingredient also sprinkled on wkin with salt and pepper. More wine poured into drip tray.

Chicken #2 - Can filled with blush wine, salt, and Chinese 5 spice powder. Skin sprinkled with salt, pepper, and more 5 spice. More wine poured into the drip tray.

I also added an extension to the smoke stack, to go lower into the smoker, out of a few layers of rolled foil.

Been nursing the fire to stay at 225-250 degrees, using lump charcoal to start and then adding on hardwood. LOL we aren't sure what kind it is - probably oak. Wish I had some fruit wood, but don't even know where to go buy any around here. Will have to investigate.
post #3 of 8
Just follow the direction you got from here and you can't go wrong. Good luck and fromSMF You Got The Power.
post #4 of 8
Thread Starter 
LOL, it's done and rested. I'm not sure what's more smoked the chickens or me? LOL

Ok I learned a few things:

A) My little smoker does not need a chimney stack extension.
B) Know what wood you are using.
C) Leave the stack full open.

I will try to post a halfway pic, it's the only pic I took. I will post that later, after we eat.
post #5 of 8
Hi Steph,

Birds sounded good...would love to hear the after action report on your birds and see some pics. I will comment on your fruit wood dilema...If you are in Kansas, you probably have an Westlake Ace Hardware or Tru-Value store nearby. They have one of the best seasonal displays of bbqs and smokers, and all the goodies that they require. I have bought cherry, apple and pecan chunks and logs there and highly recommend that you check them out for some good smokin' wood. If you are near Kansas City, you can also go to the Woodyard BBQ and they sell onion bags of chunks for a decent price. http://www.woodyardbbq.com/wood_merged.html
post #6 of 8
Sonds like you did a great job SmokinUp. Hope to see some pics, or one if that's all you took.
Life is great when you can just smoke while smoking and just have a good 'ol time.
Beer is good too but not quite as "natural"icon_razz.gif
post #7 of 8
What BBQ Engineer and FiU said.

Also, always leave your exhaust stack fully open.

Let us know what kind of smoker/grill you have and we can help you more.

Thanks for posting; maybe some pictures next time?
post #8 of 8
Thread Starter 
Ok, the chicken did not turn out pretty, but it is tasty!!

I think I am more excited about the leftovers and all the things I am going to make with them. Smoked Chicken Taquitos are on deck this week!

Anyway, the smoker is a midget Char-Boil offset. You will see in the the picture how creative I had to get with rack placement just to fit them in there.

This picture is the half-way point where I realized that I need to adjust. So the smoke stack extension got axed and I made sure that the stack was open fully. The skin was not lovely and we weren't going to eat it anyway, since we are all about the protein here.

Next time it'll be pretty.

Thanks for the lead on woods. We have an Ace just down the street, so we will have to go check it out.

Anyway, here are my poor slightly blackened chickens and our midget offset grill.

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