Big chicken Smoke for a good cause

[SCBBQ]

Inspired by another thread on here, I’m preparing to do a charity dinner in 2 weeks to raise money for a local church based kitchen that feeds people in need.

For the main course, I’ll be smoking chicken in my cookshack smoker .

I did a test run last night with half chickens , looks like I can get 8 per rack . 15 racks so 120 half chickens per load . I’ll do 2 loads during the day so 240 total dinners.

 

[SCBBQ]

I brined the chickens and it really appeared to extend the smoke time to get the right skin texture I’m used to . At 225 I typically smoke 2 hours and re-dip in sauce and go another 2 - with these brined , the time after the re-dip was extended 1.5 additional hours . So 5.5 hours smoke time . This will be even more when I have the load time for the big batch.

 

[SCBBQ]

For the sauce I do a Asian sticky sauce - will be glad to share recipe soon.

 

[kilo charlie]

Looks good! Great job doing the test run prior to the big day! I'm sure it'll be well appreciated!

 

[thirdeye]

Looks great. What model smoker are you using?

 

[Wurstmeister]

Looks very good. Love the color. Good idea on doing a test run. That would give me an excuse to "test" the chicken while I work. Did the brine make the meat too moist and needed the additional 1.5hrs to reach safe IT or was it the sauce?

John

 

[SCBBQ]

FEC500: Fast Eddy's™ by Cookshack Rotisserie Smoker Model FEC500

Features: If you're looking for a large capacity rotisserie smoker that has the capabilities to be mobile or stationary, then the Fast Eddy™ by Cookshack FEC500 is the unit for you! The FEC500 is a commercial wood pellet rotisserie smoker oven that quickly gets up to set temperatures in as...

cookshack.com

Mine is built in so has a nice finished look.

 

[kilo charlie]

Whoa! That's nice AF!

 

[BigW.]

Great looking chickin!

 

[SCBBQ]

Looks very good. Love the color. Good idea on doing a test run. That would give me an excuse to "test" the chicken while I work. Did the brine make the meat too moist and needed the additional 1.5hrs to reach safe IT or was it the sauce?

John

I didn’t measure temp but intuitively it was just skin/sauce . I might adjust the smoker temp from 225 to 240 or so ..

 

[smokerjim]

Looks good, ya beat me to it I was going to suggest upping the temp

 

[imightbejosh]

For the sauce I do a Asian sticky sauce - will be glad to share recipe soon.

Please share that recipe! I would also interested in your entire process.

 

[imightbejosh]

Inspired by another thread on here, I’m preparing to do a charity dinner in 2 weeks to raise money for a local church based kitchen that feeds people in need.

For the main course, I’ll be smoking chicken in my cookshack smoker .

I did a test run last night with half chickens , looks like I can get 8 per rack . 15 racks so 120 half chickens per load . I’ll do 2 loads during the day so 240 total dinners.

Those chickens look sooo good, man. Good on you doing something so nice for people in need!

 

[thirdeye]

FEC500: Fast Eddy's™ by Cookshack Rotisserie Smoker Model FEC500

Features: If you're looking for a large capacity rotisserie smoker that has the capabilities to be mobile or stationary, then the Fast Eddy™ by Cookshack FEC500 is the unit for you! The FEC500 is a commercial wood pellet rotisserie smoker oven that quickly gets up to set temperatures in as...

cookshack.com

Mine is built in so has a nice finished look.

View attachment 495187View attachment 495188

Nice set-up! I used to see some FE-100's at competitions and they have 4 or 5 racks, so when you mentioned 12 racks I didn't think of a spinner.

 

[SmokinAl]

That is one good looking smoker & the chickens look awesome!
Would love to have a setup like that!
Al

 

[tallbm]

I brined the chickens and it really appeared to extend the smoke time to get the right skin texture I’m used to . At 225 I typically smoke 2 hours and re-dip in sauce and go another 2 - with these brined , the time after the re-dip was extended 1.5 additional hours . So 5.5 hours smoke time . This will be even more when I have the load time for the big batch.

That chicken sure does look good.

Poultry skin is the bane of my existance. I know that if you smoke at 325F+ you will have zero chicken skin issues.
It may be worth a test to try this out and then put your sauce on during the last 15 minutes.

Why would I suggest this????

1. Fix/Speed up your cook times so they are faster if desired
2. Resolve skin issues with zero hassle or fiddling.... foolproof

Anything that makes this simpler and has the chicken come out tasting great is a win.

Ignore this if you feel you don't want to go down this route but a test run is where the rubber meets the road and gives you great info for your system and situation :)

 

[SCBBQ]

I think that’s too hot for what I’ve done with this recipe in the past - lower temps and sauce soaking up smoke flavor has been successful many times for this recipe - what was new was brining , which helped with the larger portion of meat .. the sauce is full of sugar so it would burn at higher temps as well..

 

[Gonna Smoke]

Inspired by another thread on here, I’m preparing to do a charity dinner in 2 weeks to raise money for a local church based kitchen that feeds people in need....

That's a really nice thing you're doing. Very rewarding to so many on so many different levels.....

 

[PPG1]

That is some nice looking chicken. Your a good Man SCBBQ. Looks like your in SC. If your close enough I wouldn't mind stopping by to donate to your cause

 

[forktender]

You have a $20,000 smoker in your$100,000+ home commercial grade kitchen?
Can't hide money!!!