Smoking chicken? Best parts of them to smoke and how did you like them?

[Oldguy68]

The pitbarrel cooker I have is nice. There is little you can do to control temps.
Just start a smaller fire and work the bottom vent and check often.
I would never give up my kettle for any of the other types I own.

 

[Hijack73]

Not big on smoked chicken but 2 years in a row for new years I did a cold smoke on some wings for a couple of hours (a true cold smoke - temps in the 30's-low 40's) before I breaded and fried them. That led to a big a batch of double breaded fried chicken tenders done the same way. I must say, that was pretty good chicken. There wasn't a lot of smoke present but it made a HUGE difference.

 

[civilsmoker]

We do chicken in all its form and parts….

Boneless thighs…. Smoked braised in butter and olive oil…. I do these at 265 to and INT 165 (they are fat trimmed, including skin) and are like butter about 90 mins….

Wing parts….. we mostly do Costco wing parts, these are a modified Jeff original rub… I do these on the top shelf of the Weber at a roasting temp of 390ish turning them every 15 min for about 45-50min…INT is 190-195

Smoked chicken breasts, heavily seasoned and smoked at 265 for 2 hours, I shoot for a INT 155-160

Smoked whole at 335, with 1/3 the spin removed for air flow…..about 90 min…. Thighs 190 breast 160…..

This is my fav…..whole over a real fire…..

I have cooked the above so much that I do 90% by time and verify by temp just cause it works every time……

Oh by the way Chop is a master of chicken, I would sit down at one of chicken dinners any day of the week!!!

 

[Oldguy68]

Thanks Civilsmoker!
Everything looked so good!
Love the live fire cooking shot!
I so want one of these.
https://img1.wsimg.com/isteam/ip/9c8024d7-db8d-4a72-9e3a-9857d94558b6/ols/2.JPG/:/rs=w:1160,h:1466
My wife would would not be a happy camper if I got one anytime soon.

 

[civilsmoker]

Thanks Civilsmoker!
Everything looked so good!
Love the live fire cooking shot!
I so want one of these.
https://img1.wsimg.com/isteam/ip/9c8024d7-db8d-4a72-9e3a-9857d94558b6/ols/2.JPG/:/rs=w:1160,h:1466
My wife would would not be a happy camper if I got one anytime soon.

You are welcome! That link is to a nice grill…..

https://www.smokingmeatforums.com/threads/the-x-fire-grill.284462/

Not sure if you have seen this but the link above is the grill those birds were roasted in. It has been in my garage for a while waiting for its new outside home, which is finally planned for this spring….I also have about a 1/2 cord of apricot wood that has been drying that will be ready to roast away!

 

[gmc2003]

My wife and I are breast meat fans. With breast meat I like to use pickle juice as a brine.

Two of our favorites are both done with high indirect heat.

Chicken Parmesan

and cordon bleu

Chris

 

[DRKsmoking]

and cordon bleu

Just beautiful Chris. That is going to happen here very soon

David

 

[gmc2003]

View attachment 677648
Just beautiful Chris. That is going to happen here very soon

David

Same here David. Before the snow flies this will be done again.

Chris

 

[jaxgatorz]

Wings. Vortex. A chunk of wood. That's it.