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Smokin Good Smoker fried Spattlebird!!

dirtsailor2003

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Freezing fog, freezing rain wont hold a good smoker down! Fired up the trusty mini-wsm. Loaded with KF, cherry and apple (out of my favorite pecan). Been experimenting with smoker frying chicken. This batch was the best so far. Skin still not as crisp as oven fried, but close. Seasoned flour (Salt, pepper, garlic, chipotle powder) Coat the entire bird. I didn't use any oil this time and may coat the skin before the flour dredge next time to see if it crisps up better. After dredging the bird I sprayed it with my wife's "Buttery" butter substitute. Into the mini until 165°.


AS usual I spatched the bird. I also removed the ribs this time just for fun.


Here's the "Buttery" stuff. Too afraid to read the ingredients...


All the parts and pieces getting happy for another day.


Into the flames!


This is what freezing fog and rain looks like in the High Desert!

'


Juicy!!!




ENJOY!!!!
 

themule69

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Case


You didn't tell us what temperature or how we can do this our self.

It sure does look tasty.

Happy smoken.

David
 

dirtsailor2003

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Case


You didn't tell us what temperature or how we can do this our self.

It sure does look tasty.

Happy smoken.

David
Just like KFC, its a Top Secret recipe!

I had the mini up and running @ 350°-365°. The rest of the instructions are in the first paragraph of the first post
 

pc farmer

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Looks great Case.
 

bad santa

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I am seriouisly going to have to give this way of doing chicken a try...looks too good not to. Thanks for sharing Case
 

dirtsailor2003

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I am seriouisly going to have to give this way of doing chicken a try...looks too good not to. Thanks for sharing Case
Thanks BS! It was very tasty! Can't wait for lunch so I can dig into the leftovers!
 

disco

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Great looking chicken. I wish I could get the Bradley up to those temperatures!

Disco
 

woodcutter

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That is some good looking chicken! The skin looks perfect on your pictures.
 

seenred

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Lookin' good Case!  Nicely done...this is definitely getting bookmarked as a "must do soon".

Red
 

dirtsailor2003

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Great looking chicken. I wish I could get the Bradley up to those temperatures!

Disco
Thanks Disco! Time to build yourself a Mini-WSM!!!!
 
That is some good looking chicken! The skin looks perfect on your pictures.
Thank you Todd! The skin was almost spot on. Next time I'm going 400°= on the mini!
 
Lookin' good Case!  Nicely done...this is definitely getting bookmarked as a "must do soon".

Red
Thank you Red! If you can crank the temp up on the smoker!
 

mdboatbum

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I will say this, Next time I'll run the smoker a bit hotter, probably around 400°
Your chicken looks fantastic, as usual.

I'd be careful, I had my mini get a little rambunctious once and started a grease fire. Whole thing was engulfed in flames. I was doing chicken as well. I'd settled it in around 375˚ and it was in the low 4's when I first noticed the flames. I was chatting with friends and only checking the temp every beer or so, as the cooler was over by the smoker. By the time I got everything under control, just a minute or 2, the chicken was black. Figured the higher heat had rendered a lot of fat, which then settled on the steamer/diffuser, then ignited. I'm not sure on the smoke/flash points of schmaltz (rendered chicken fat) but I would guess it's around the 400˚ mark. I've oven roasted birds at 425˚ and had a good bit of smoke as well.
 

dirtsailor2003

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Your chicken looks fantastic, as usual.

I'd be careful, I had my mini get a little rambunctious once and started a grease fire. Whole thing was engulfed in flames. I was doing chicken as well. I'd settled it in around 375˚ and it was in the low 4's when I first noticed the flames. I was chatting with friends and only checking the temp every beer or so, as the cooler was over by the smoker. By the time I got everything under control, just a minute or 2, the chicken was black. Figured the higher heat had rendered a lot of fat, which then settled on the steamer/diffuser, then ignited. I'm not sure on the smoke/flash points of schmaltz (rendered chicken fat) but I would guess it's around the 400˚ mark. I've oven roasted birds at 425˚ and had a good bit of smoke as well.
Thanks MD! Yeah, I've had a few of those grease fires in the past! The scariest one involved my GOSM, and four pork shoulders! Thank goodness I had a fire extinguisher handy!  Needless to say we didn't have pork that day!
 

moikel

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Looks great
. Big effort getting it done in the weather you guys are having.
 

foamheart

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Looks beautiful man....... We can do Ooooo's and ahhhh's at all the crown ribs racks or Pork loins but its just really hard to beat the good ol bread and butter when done right.

The plain chicken is still I believe my favorite. There is no end to the modifiers you can try and enjoy. As usually Case, that's an nice looking bird man. I can almost see it squirting out juice when you cut into it. Most excellent job!
 

dirtsailor2003

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That looks great I may need to try this one.

Looks great:439: . Big effort getting it done in the weather you guys are having.

Looks beautiful man....... We can do Ooooo's and ahhhh's at all the crown ribs racks or Pork loins but its just really hard to beat the good ol bread and butter when done right.

The plain chicken is still I believe my favorite. There is no end to the modifiers you can try and enjoy. As usually Case, that's an nice looking bird man. I can almost see it squirting out juice when you cut into it. Most excellent job!
Thank you guys!!! We woke up to 2" of snow today!!! Better fire up the mini and smoke something!!!
 

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