Cooking Over Fire - smoking chicken by hanging over open fire

[edmonds]

Whole chicken rubbed with dry brine/rub under skin and overnight in fridge.
Then trussed with wet butcher's twine, and remaining rub put on outside of skin.
Smoked by hanging next to open fire for about 3.5 hours, positioned to give 4 to 5 hand-seconds heat.
The twine causes the chicken to turn while cooking, like a primitive rotisserie.
Chicken basted with beer/brine every 15 minutes. Drippings collected in skillet under chicken.
When chicken almost done, vegetables cooked in drippings over fire.
Chicken served with Alabama white sauce.
(2:45 minute video)

 

[TNJAKE]

Bird looks great!

 

[noboundaries]

That's some old school cook'n right there. Yes, indeedee. Thanks for sharing.

 

[edmonds]

That's some old school cook'n right there. Yes, indeedee. Thanks for sharing.

Yea, old school it is.
Not as heavily smoked as you can get with a smoker, but it might be even tastier.
Chicken was positioned to give about 350-375 F, but heat only comes from one direction so it still took about 3.5 hours. Hanging by twine makes the bird turn so all sides can cook evenly. Somewhat crispy skin also.

 

[chopsaw]

Love it ! I have no doubt that's a tastier way to cook .
Very nice .

 

[jcam222]

Very cool! Bird looks great and love the sides

 

[GaryHibbert]

Old time is right. Looks good from here.
Gary

 

[Bearcarver]

I'd be all over that !!
Gotta Be Awesome!!

Bear

 

[Winterrider]

That was excellent, thanks for sharing.