› Forums › Smoking Meat (and other things) › Poultry › Winging it chicken
New Posts  All Forums:Forum Nav:

Winging it chicken

post #1 of 14
Thread Starter 
Decided to smoke a chicken on Friday. Made up a batch of ShooterRick's Snake Bitten Chicken rub and a batch of the injection liquid. After some debate I decided to spatchcock it so it would cook quicker. The chicken did not want to cooperate and wound up not quite how it was supposed to, but close enough. After I oiled and rubbed it, I discovered that my injector was broken and completely useless. icon_sad.gif So I decided to spray it instead. My sprayer wasn't working right either, guess my only option is to baste the chicken. Here it is going in the smoker.

Smoked using apple. Smoker was kept between 275 and 320, wind was a bit gusty. Still using the Brinkmann as a woodburner, I'm liking this. icon_smile.gif

Two hours in to the smoke.

Finished. Took about 3 hrs. Turned out good in spite of all the difficulties. PDT_Armataz_01_34.gif
post #2 of 14
That looks like some nice crisy skin Irish..way to go.
Sometimes things'll turn out better when they don't go the way you planned.biggrin.gif
post #3 of 14
Looks good Dawn...

How are you using a ECB as a wood burner?
post #4 of 14
Thread Starter 
I start with a half chimney of lump and once that's rolling, I keep feeding it wood to keep the smoker going.
post #5 of 14
Okay, I thought you meant you just used wood... icon_redface.gif
post #6 of 14
She did. Some choose to get their fire started with either lump or charcoal, then feed it wood the rest of the way. Either way it's using wood as the heat source.

Xlnt looking chicken, Dawn, and the skin is to die for!points.gif
post #7 of 14
Yes Dawn it does look really good-and time to get another injector
post #8 of 14
Thread Starter 
Thanks Mikey and Bob! Yeah, I've already ordered the injector, going with ss this time. icon_smile.gif
post #9 of 14
Thats some good bird there dawn. Alittle dark for my liking but the meat looks yummo. It looks as if you cut the bird for the spatchcock method right. You said you hacked it up.??? All in all looks good to me.
post #10 of 14
Nice looking spatchcock yardbird...I really should try that sometime soon, as alot of my bird smokes run into the 5-6 hour mark...bigger birds, but it's still a long smoke for poultry. I was thinking about just doing leg quarters next time to shorten things up, but this would be do-able, too.

That's pretty cool, burning wood for fuel...Mikey's getting you hooked up big time! I'll have to hunt around for a source of hardwoods, too...none around here.

Thanks for sharing a nice smoke, Dawn.

post #11 of 14
Great looking chicken Dawn, great how crisp the skin turned out. I'm with forluvofsmoke, need to give spatchcocking a try.

That's how I recently started learning to smoke, start with a bit 'o coals, then feed some pre-burned oak as the heat source and add other bits of wood for flavor, if the fire burns too low on a long smoke add a few more coals to boost the temp.
post #12 of 14
Actually, just keep adding wood and before you know it, you'll have a nice bed of glowing coals to keep the temps up.
post #13 of 14
im gonna have to try the all wood process!looks very good!
post #14 of 14
Nice job on winging it.We actualy forgot our pre-trimmed chicken thighs at last competitionicon_rolleyes.gif

Looks great.Thanks for sharing......
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry › Forums › Smoking Meat (and other things) › Poultry › Winging it chicken