Nekkid Chicken Foamheart

Discussion in 'Poultry' started by foamheart, Jan 15, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I suggest to every new smoker that they do a nekkid chicken first because its easy and so you can tell what a plain smoked chicken tastes like.

    After a proper drying time, oiled the outside, salt and peppered both inside and out. Legs tied, wings tucked. This 6 lb. chicken was smoked with cherry/pecan at a temperature of 275 degrees (it actually said at one point 300, never saw it that high before). I pulled it at 163 IT high was 167, rested 30 mins.

    This is a smoked "Nekkid Chicken", it just don't get any better. You may smoke one differently, a different profile or a different set of modifiers but you can't smoke one any better.  I had to break out the wet/dry shop vac to catch all the juices!

    One more time?

    If that doesn't impress your friends and family. Sell your smoker and call pizza hut.

    It ain't brain surgery, I would show you the Bear-View but I see no need in torturing you. Not everyone got to smoke for supper tonight.

    You may make it different, but you just can't do better. Nekkid Chicken IMHO the best thing to start smoking with.
    Last edited: Jun 14, 2014
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's one beautiful bird Foam.

    I do mine spatched but keep the seasoning simple.
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    Good looking supper!
  4. shtrdave

    shtrdave Smoking Fanatic

    What kind of smoke did you use to get such a nice looking meal?
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Your eating good tonite :drool. Nice bird, WHB
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Hmmmm, Cherry and Pecan, where have I heard that before :)!

    Looks great Foam! Just getting ready to pull my Spatchy off the smoker, report to follow in the AM! This is going to be a tough chicken smoke to beat(hopefully not tough, but dripping juicy, to beat!)
    Last edited: Jan 15, 2014
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you, it just the simplest thing you can do after seasoning your smoker...... and its delicious.
    Thank you sir, its just hard to be a nicely smoked yardbird.
    That is Cherry/Pecan I thought I would try it because someone I know said how good it was with chicken. It is pretty tastee!
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank ye Thank ye, yeppers makes ya wonder what all the poor folks is eattin!
    Ya know I smilled when I picked my wood tonite. My AMPS worked flawlessly, I think I got a haunted one that works only when its happy!

    BTW the chickens were all running about 6lbs per bird this week and .79/#.
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am not getting my subscribed notices again and could have easily missed this post of simple elegance. Well done foam. I kneel at the foot of a master.

  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Subscriptions???? Yeah haven't been getting those for months. If I do it's pretty spotty...
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Why thank you Sir.  But everyone should be able to handle a Nekkid Chicken!
    I feel so much better, I thought all ya'll big boys just didn't like me.
  12. Is the necked chicken skin tough or mushy or crispy in its final smoked condition?
    Last edited: Jan 17, 2014
    jus10 likes this.
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , I like a good Cherry/Maple smoked Bird . Nothing more than S/P .[​IMG]  Thanks for the reminder Foamheart...

    Have fun and as always . . .
  14. sometimes less is more....  sure does look good.
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

    looks great & nice colour .
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     I started smoking chickens on a electric at about 275 for the first 30 to 45 mins. then reduced to about 225 to finish out the smoke 30+ years ago. These are approx. because I never had a thermometer on the smoker or a meat thermometer to check it, just came from experience and listening to those I learned from. Hey, had some one told my Pop smoking would be electronic or hooked to a computer, he'd have told everyone who said it while laughing his ..... well every one would have laughed at ya.

    This chicken's skin was not really crisp, although it wasn't rubbery. It was like biting thru a thin piece of paper. I thought it pleasant. Had it been a turkey which cooked longer it would have definitely be crisper. Had it dehydrated overnight I the reefer yes, it would have been crisp. BUT this was to demonstrate the come home from work throw it on the grill kind of cook. Which is what most of us have the ability to do. Smoking doesn't have to take 6+ hours and a days worth of planning.
    Thanks Oldschool, Means a lot coming from a master, AND nice to see you back on the boards more. We missed ya.

    I did the pecan/cherry thinking Case would see it, it sounded good and was. Although anything with pecan is good for me on anything. Long before pellets when grilling I would pick up in the yard a handful of old pecan shells and throw on the charcoal while cooking. Never a predominate taste, but you always knew some smoke had caressed the meat.
    jus10 likes this.
  17. Do pecan shells have the same smoky taste or flavor as pecan wood?
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    IMHO yes, I have been using them for years and years. Although I have been known to throw dead twigs in too...LOL

    I keep buckets of pecan shells from peeling 'em every year from our trees. I actually threw on the burn pile some huge limbs that broke off last fall in a storm. Shells are fine.
  19. smokeusum

    smokeusum Smoking Fanatic

    Yea, what he asked, we love pecan, but it's not a friendly wood (for me, at least) to smoke with... It always burst in to flames in the middle of a smoke!! It's a dense wood and it's just been a struggle for me.
  20. Well done!!!    Found a very ready source for my favorite smoke!! Thanks! 

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