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Smoking Chicken Question

 
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Angio333
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Joined: 20 Jul 2007
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PostPosted: Sun May 16 10 12:04 am    Post subject: Smoking Chicken Question Reply with quote

I have a quick question for you. I am about smoke a whole chicken in my new grill that has an offset smoke box and a real thermometer! I use to use use a water smoker whose thermometer read either cool-ideal-hot.


Am right that I should try to keep the smoker between 225 qand 250 degrees?

The chicken weighs 3.5 pounds.

Am I right that it should take about 4 to 5 hours?

Thanks.
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Jarhead
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PostPosted: Sun May 16 10 12:12 am    Post subject: Reply with quote

Apply rub, both on top (rubbed with EVOO) and under the skin. Stick a half full beer can up it's butt.
Throw it on a 325-350 degree cooker. Take thighs to 170 (about 1-1/2 hours). Let it rest about 15 minutes. For better tasting skin, apply direct heat to crisp it up.
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Tom C
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Location: N. California

PostPosted: Sun May 16 10 12:17 am    Post subject: Reply with quote

If you want the skin to crisp and not tough I would cook it between 275 - 300. Cook until the internal temp of the chicken is 165-170.
I get best results whenI butterfly the chicken. Either way, you should be done in about two hours or less.
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Last edited by Tom C on Sun May 16 10 10:01 am; edited 1 time in total
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OldBob
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Joined: 01 Apr 2010
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Location: Hawthorne, FL

PostPosted: Sun May 16 10 12:31 am    Post subject: Reply with quote

If the thermometer isn't at grate level you will not get an accurate reading. The stock thermometer in my Char-Griller reads 75 lower than grate temp.

Follow Jarhead and Tom's advice except...Tom, I know it was a typo but, 270 is way beyond done! Shocked
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When the girl behind the counter said they
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Oregon smoker
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Joined: 07 Nov 2006
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PostPosted: Sun May 16 10 12:51 am    Post subject: Reply with quote

OldBob wrote:
If the thermometer isn't at grate level you will not get an accurate reading. The stock thermometer in my Char-Griller reads 75 lower than grate temp.

Follow Jarhead and Tom's advice except...Tom, I know it was a typo but, 270 is way beyond done! Shocked



Some people like it that. Shocked
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Rojellio Es Caliente
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Joined: 15 Aug 2008
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Location: Grand Junction Colorado

PostPosted: Sun May 16 10 1:53 am    Post subject: Reply with quote

300'ish is a more common temp for poultry. I dont eat the skin, so often I am in more of a smoking temp of 225 - 250'ish. It also depends what time it is, the internal temp and when is dinner. Wink It often works out to where I bump the temp up to 300'ish to finish.

Its not like your going to build much of a smoke ring with Poultry. Wink Bigger birds like Turkey's benefit more from the smoke than small birds. {due to the time spent there factor}

300'ish is partly for crispy skin... and partly a food safety thing on the cut of meat that should come with an MSDS sheet. I dunno if people are consciously observing a rule of thumb, but it works out that way. Danger Zone + 100F + a little more = 250F... Danger Zone x 2 + a wee bit extra = 300F

Wink And if your Going to SpatchCock / Roadkill it.... {cut out the back bone} a couple of slits and a few extra tugs gets all the bones out except drumsticks & wings.
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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Sun May 16 10 3:20 am    Post subject: Reply with quote

I massage my birds with EVOO and then rub,I cook in the smoker at 250-275 for three hours,I pull at 160 in the breast and 175-180 in the thigh.I let rest for 15 minutes before diggin in. Very Happy
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Tom C
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PostPosted: Sun May 16 10 10:03 am    Post subject: Reply with quote

Oh boy! thought I better fix that....270 would be a bit over-done! Embarassed
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k.a.m.
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Joined: 12 Dec 2007
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PostPosted: Sun May 16 10 10:14 am    Post subject: Reply with quote

Jarhead wrote:
For better tasting skin, apply direct heat to crisp it up.

Look up k.a.m.'s flame thrower for crispy yard bird skin. Laughing Sorry Jarhead I couldn't resist. Laughing
Seriously though Angio333, Great advice has been given.
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Jarhead
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PostPosted: Sun May 16 10 10:50 am    Post subject: Reply with quote

k.a.m. wrote:
Jarhead wrote:
For better tasting skin, apply direct heat to crisp it up.

Look up k.a.m.'s flame thrower for crispy yard bird skin. Laughing Sorry Jarhead I couldn't resist. Laughing
Seriously though Angio333, Great advice has been given.

k.a.m., getting ready for XTRA Crispy. Laughing Laughing Laughing


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OldBob
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Joined: 01 Apr 2010
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Location: Hawthorne, FL

PostPosted: Sun May 16 10 10:26 pm    Post subject: Reply with quote

Wow! My wife would love that thing. Her mantra is, "If it's not gonna' be done in time, crank up the heat!" Rolling Eyes

Explains why I do 98% of the cooking. Mr. Green
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When the girl behind the counter said they
could smoke a turkey I just had to ask,
"Where can you buy papers that big?"

Char-Griller Smokin Pro w/Mods.
Char-Griller Outlaw

Maverick Redi-Chek ET-73
Remote Smoker Thermometer
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