First smoke & starting with Whole chicken w/pics

Discussion in 'Poultry' started by altramagnus, Nov 18, 2011.

  1. Ok so black Fri I am smoking a turkey but before this I want to do some chickens just to see how I do. So tomorrow I plan on doing 2 whole chickens with apple wood.

    I have a rub I already use on chicken so i'm using that. I will rub under skin, coating outside with blood orange olive oil then rub. Stuffing the birds with cut up apples and planned on apple juice in the water pan. Spraying with apple juice also.

    Anyone have any issues with what i'm planning? Any tips?

    I will of course post up here as i'm smoking and the final product for all to critique.

    Thanks,

    Shawn
     
    Last edited: Nov 19, 2011
  2. coacher72

    coacher72 Smoking Fanatic

    Looks like a good plan to me. Good luck and post some q-view for us.
     
  3. roller

    roller Smoking Guru SMF Premier Member

    Just do your own thang !!!!
     
  4. Great.

    I will be posting in this thread tomorrow as I go along.

    Shawn
     
  5. frosty

    frosty Master of the Pit

    AltraMagnus,  WELCOME ABOARD! Sounds like good advice from Mr. Roller. 

    You sound good so far! Looking forward to the Q-view on the process and results.  Good luck!

    [​IMG]
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like a plan.

    You may want to consider beer can chicken, they come out really moist!
     
  7. sqwib

    sqwib Smoking Guru OTBS Member

    Sounds like a plan to me.
     
  8. Looks like the smallest birds we could find are 7lbs. I think i'm' going to have to Spatchcock them to get them both to fit.

    Less cooking time I guess.

    Shawn
     
  9. chef willie

    chef willie Master of the Pit OTBS Member

    7 pounds....wow....you sure they're chickens or small turkeys??...lol....have fun, sounds like all is good
     

  10. Yeah tell me about it, I said the same thing to the wife when she brought them home.

    I can't wait though, going to be such fun but a lot of work.

    Shawn
     
  11. venture

    venture Smoking Guru OTBS Member

    Those big chix will work well on the smoker.  We used to call them roasters.

    Good luck and good smoking.
     
  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    What is the description on the packages for what kind of bird they are?  Roasters?  or Stewers?  A roaster is a young cock, a stewer is an old hen.
     
  13. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Pops.. Is there any difference in the outcome of the 2 ? Is one better than the other ?
     
  14. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Oh yes, much difference.  The old hen is best boiled for chicken and biscuits to tenderize it, otherwise it could be tough.  If smoking it, you would want to roast it low and slow (200° - 220°) to 180° minimum.   On the other hand, the young cock is more tender and can be roasted with no problem, to 160°.  

    Just like turkeys.  A 16+lb. hen will be tougher than a 17lb. tom.   Hens run 8 - 16 lbs.  Toms usually 18 - 25 lbs.
     
  15. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    HHMMMM.. so then on all whole chickens it will say on the package if they are "Roasters" or "Stewers" ? and Roasters are the way to go ?
     
  16. raptor700

    raptor700 Master of the Pit OTBS Member

          [​IMG]  Shawn 
     
  17. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    A chicken of that size, 7 lbs., should be labeled as either a roaster or stewer or something to that effect; "Whole Roasting Chicken" or "Stewing Chicken", vs a smaller bird which should be "Whole Fryer" (3-5 lbs) or "Whole Broiler" (2.5 lbs. to 3.5 lbs).   For smoking, you definitely want a Roaster in that size, a young cock rooster.
     
  18. elohel

    elohel Smoke Blower

    I would strongly suggest you brine it. It's unbelievable how much juicier and tastier poultry tastes when you brine it.
     
  19. Sorry wasn't on last night so I checked the birds this morning and they are Whole Roasters.

    I have been looking at my space in the smoker and I think they may fit whole without Spatchcocking them.

    Any ideas how long 2 will take at say 250-270f? My first time and don't want them finished to late HAHA

    Shawn
     

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