Please help me, chicken smoke

Discussion in 'Poultry' started by wavector, Nov 6, 2007.

  1. wavector

    wavector Smoking Fanatic

    I noticed after bringing a whole chicken overnight and then smoking it at a higher temp, I don' t get enough smoke flavor nor any real evidence that is had been smoked. Should I suffer the rubbery skin and go low and slow to achieve the ends I seek?

    The drumsticks I did this weekend were better flavored that the whole bird I did.

    I'm smoking a turkey breast this weekend so I would like to do it right.
     
  2. deer meat

    deer meat Smoking Fanatic OTBS Member

    What kind of wood did you use? And what temp. did you smoke at?
     
  3. wavector

    wavector Smoking Fanatic

    Hickory coals with chunks for smoke and about 275°F.
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Im gonna try something next bird I do. I figure I'll go at 'er hard 'till I hit the 140 or so, then back down to a low-slow. Thinking that will crisp up the skin, then add the more pronounced long smoked flavor. Don't see any health issues in this, do ya guys? Skin may soften back up a bit, but since most of the fat should be cooked out by then, probably not too bad.

    Just a theory here, please do not construe as advice ;{)
     
  5. wavector

    wavector Smoking Fanatic

    Sounds like a winner Richtee. I may try it that way this weekend.
     
  6. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Try smoking that bird at about 300°-350°. There is no reason to do a chicken "low & slow". The higher temp. will get the bird done and the skin won't be rubbery. The hickory should give plenty smoky flavor. Use chunks, not chips, if using a smoker other than a stick burner. And don't soak them.
    Same for your turkey breast.
     
  7. richtee

    richtee Smoking Guru OTBS Member

    I'd also recommend the beginning temp to be around what PMike said.
     
  8. scotty

    scotty Smoking Fanatic

    Perfect thread--
    we have a chiken waiting for brining and smoking this weekend too.[​IMG][​IMG]
     
  9. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    I cooked a chicken at 250 that had mayo and rub slathered on the outside of it. I ended up with a more-crispy-than-rubbery-skin that was pretty good.
     
  10. I've done several chickens over the last couple of weeks. some done @ 250 and some done @ 300. All of them came out fine, then ones @ 300 i think were better. I use a lot of pecan though, Think the color is better with pecan
     
  11. deejaydebi

    deejaydebi Smoking Guru

    I do all my poultry 325 to 375 and it's always plenty smoky with hickory and whateverelse I through in there. I've even done it with pear and that's real mild.

    Cherry and orange are real good on poultry too!

    AJ - I'm gonna try that mayo thing come saturday! Someone at work (that doesn't smoke) suggested peanut butter but I think that might just melt off. I've done it in the oven though and it worked.
     
  12. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    PB and chicken! That is one odd combo
     
  13. allen

    allen Smoking Fanatic

    Hey Wavecter, I smoked 4 cornish game hens last Sunday and kept the temp 140-150 started at 10:45a until 5:45p. and kept them at the far end of the smoker, skin on, smoke went thru skin and in to the meat
     
  14. richtee

    richtee Smoking Guru OTBS Member

    Hey Allen...you are gonna wanna up that temp considerably! Those birds were WAAAY too long in the danger zone! Seriously, I would NEVER smoke an uncured bird at less than 225, and 250-300 is better.
     
  15. richtee

    richtee Smoking Guru OTBS Member

    Bump- Want to be sure Allen sees this.
     
  16. Im not here to step on anyones toes but be aware of a few things and keep these in mind: As for cooking your bird at a higher temp, most pit bosses and folks who do this on a regular basis, say to make sure your temps are somewhere in the area of 250-300 degrees F. Remember that the internal temp of your bird to be safe should be approx 185 degrees F. Now as for the issiue of not tasting enough smoke you might try this; take some liquid smoke hickory flavor and mix it with apple juice, this will help with the taste. As for smoke penetration I always take a fork and stab the skin in different places for ease of penetration. Through my experience I use in the begining high heat with massive smoke for the first 2-3 hrs, chimney damper open slightly and ventdoor cracked. Keep a large water pan under your bird I do this while smoking it helps to keep the bird moist and the smoke to adhere. Then after those 3 hrs have past I remove my bird and wrap with heavy duty foil and reinsert into the pit/smoker and finish. Once the initial smoke has been done it wont absorb anymore, on the average you should get 1/8" to 1/4" of smoke ring, or pink meat at surface. Just some advice I go by, just make sure the internal temp is good thats the real key issue...
     
  17. allen

    allen Smoking Fanatic

    This letter is an apology, I smoked 4 cornish game hens Sunday 11/4/2007 and not paying attention this morning around 4:30-5:00am I replied to a post from wavecter about the temp I smoked my hens, now that it has been brought to my attention the birds were smoked at the temp of 240-250 for abought 7 hrs. I do apologize to wavecter and anyone else who read the reply. I do thank Richtee for noticing my mistake
     
  18. kosmo

    kosmo Fire Starter

    I smoke mine, ( after brining ) for around 4 hrs. depending on size, using oak with a little maple thrown in, and I love rubbing the hens down with molases and dry rub.....I quit trying to time things and just keep the heat at 240-270 and hope for the best.....beers to ya !!!!!
     
  19. deejaydebi

    deejaydebi Smoking Guru

    AJ - Peanutbutter chicken is actually quite good. I think it's chinese or something.
     
  20. island boy

    island boy Fire Starter

    I’m trying to learn the ropes of smoking.

    My Smoker is a Char-Broil H2o Smoker (Similar to the ECB)

    In your post you say “And don’t soak them†– Is this referring to Brining Chickens & Turkeys? If so, then why not brine them?

    Thanks.
     

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