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1st smoked chicken!

Discussion in 'Poultry' started by cool85k5, Jul 2, 2007.

  1. cool85k5

    cool85k5 Fire Starter

    For the 4th I'm going to smoke a whole chicken with some BB ribs and some brats.Here is my question,what temp should the chicken be when I put it on the smoker?Thanks in advance!
  2. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    For safety reasons I suggest you take it from the fridge to the smoker. You could prep it the night before or right before you smoke it. Let us know how it goes!
  3. ultramag

    ultramag SMF Events Planning Committee

    I also take chickens pretty much right from the fridge to the smoker.
  4. cool85k5

    cool85k5 Fire Starter

    Thank you for the quick replies!Thats what I was wondering.
  5. catfish

    catfish Meat Mopper OTBS Member

    I took my first 3 from the fridge rub them down and ram a can in the hind end and they turned out awesome. Will be doing 2 more on the 4th also.[​IMG]
  6. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Don't forget to post some pictures.... [​IMG]
  7. cool85k5

    cool85k5 Fire Starter

    I'll be sure to post some pics!
  8. brennan

    brennan Smoking Fanatic OTBS Member

    I smoked a chicken in my Weber Performer just last saturday. Here's how I did it:

    Prep the chicken and rub it down with a good amount of salt, enough to coat the whole thing inside and out with a thin layer. Wrap it up and let it cure in the fridge for 2 hours. take it out, rinse it off, brush with about a stick of melted butter and allpy salt and pepper to taste. Don't truss the chicken. I'm not sure what you were using but I piled my coals up to one side of my grill leaving the opposite half open for the drip pan, then i put a large handful of oak on the coals and after the smoke started rolling i put the chicken on the grill, legs facing the heat.

    I let it cook for maybe 1.5 hrs when the thermometer read 180 in the thigh. It turned out perfect...I was a little worried that the breast would be all grainy and tough like most chicken breast is (except for mine [​IMG] ) but the whole thing was moist and delicious...and good and smoky!

    lemme know how yours turns out and what you did, I'm always up for something new!
  9. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    oil & rub overnight in fridge- from fridge to the smoke- butt up. be sure ya wash the pan ya took it out of & the pan(if same 1) before it goes back in - salmonella is a bitch.
  10. cheech

    cheech Master of the Pit OTBS Member

    Try brining it, in order to produce a very moist bird
  11. cool85k5

    cool85k5 Fire Starter

    Well the chicken turned out fine,nice and tender!It just fell apart!No pictures sorry.
  12. ultramag

    ultramag SMF Events Planning Committee

    What gives??? [​IMG] You gotta remember, some of us actually read and remember these posts. [​IMG] Glad the bird was good.
  13. tonto1117

    tonto1117 Master of the Pit OTBS Member

  14. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Gotta agree w/ Cheech again. Next time you do a yardbird, brine it for a minimum of 3 to 4 hrs, then rub it or whatever you want to do and straight to the smoker. Don't let it come to room temp first.

    Big congrats on the bird! Next time get pics!