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My father's day alder smoked chicken (with queview)

post #1 of 6
Thread Starter 

Here is the smoked chicken I did for father's day.  The whole chickens were rubbed with olive oil and three different seasonings.  One Cajun, one Greek and the third is barbeque.   They were smoked for three hours at 250 with alder wood, then ramped up to 325 for 30 minutes to crisp the skin.  Internal temps were 170 at the thickest parts, it was tender, juicy and absolutely delicious if I do say so myself.  Enjoy the queview!

 

rubbed and ready

After one hour

Done and ready to eat, 3.5 hours.

Time to eat.

post #2 of 6

My they do look purty!   Yum!  Thanks for postin' such tasty pics!  Now I'm REALLY hungry! 

post #3 of 6

Looking good,

Luv that smoker

post #4 of 6

Cool smoker. Love to see pics like that

post #5 of 6

Your birds look great and nice color on them too. I really like the smoker and what do you use for the heat source????? I see the smoke daddy and you used it with the alder wood to. I like alder but I have only used it of fish and other seafood.

post #6 of 6
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

Your birds look great and nice color on them too. I really like the smoker and what do you use for the heat source????? I see the smoke daddy and you used it with the alder wood to. I like alder but I have only used it of fish and other seafood.


Thanks.  It is an electric strip heater for the heat source with a PID controller I built myself.  You can check out the whole build here if you are interested.  http://www.smokingmeatforums.com/forum/thread/91229/just-the-beginning-of-my-fridge-smoker-project

 

I think alder is neutral enough for just about anything, IMO it is great for poultry.

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