Smoked Chicken

[Randyman]

Tex_77 I’ve done a lot of chickens in my barrel cooker and only use Morton’s Season All (not Season Salt.) A split chicken hung in the barrel takes about an hour and 45 minutes depending on the weather.

[Tex_77]

Randyman I’m a big fan of season all, I think it has more kick than Lawry’s.

[s.a.m]

McCormick’s Montreal chicken!

[Brianh]

Chickens are in. One with Season All and one with a locally blended seasoning I like on everything else, so why not chicken?

[Jonathon]

Brianh An injection or brine with a seasoning that has cold phosphate can help for sure. Obviously too late to matter and I am sure they will come out fine! We recently did a test where we sous vide a pheasant and straight smoked one. The sous vide one spent the last 30 minutes in the smoker to dry the skin but it was a lot more tender and juicy than the smoked one.

[Brianh]

Jonathon they were good. I was planning to inject with butter garlic marinade but had too many things going this weekend. A reason to do it again?

[calldoctoday]

Spatchcock is the best, the simplest, easiest, & very tasty!

[calldoctoday]

Although Spatchcock is the best, the simplest, easiest, & very tasty! I have also brined them whole (Non Spatchcock) with a Walton Turkey Cure or Maple for one day, then smoked for several hours. This is also very tasty, but more complicated.

[calldoctoday]

Speaking of Tasty, here is a bowl full of smoked Chicken Wings. They are great for snacking or yo can just make a meal out of it with the smoked corn on the cob.

[s.a.m]

calldoctoday that’s the only way I do wings, unless I’m eating out

[calldoctoday]

[calldoctoday]

I have fried em & seasoned after the fact to. But, the smoking is so tasty & more laid back. Frying em better be done on the outside deep frier, in perfect weather, & it is a sporting event.

[PapaSop]

calldoctoday
Love chicken wings. Probably of pic of mine somewhere in this thread. Just good eating.

[Tex_77]

PapaSop Have you used the salt and vinegar wing shake? I used it on some bacon, but I didn’t get much flavor, maybe I didn’t go heavy on it.

[Brianh]

I have done smoked wings a couple times, then threw them on a hot gas grill to crisp up the skin and caramelize the sauce. They are fantastic1

[calldoctoday]

No, I have not tried that. When frying I would just make up some various spices & through the wings in a big bowl with the spices & toss em. When smoking have made up my own spice combination as with frying or used like a Weber Asian Garlic, Honey Garlic, or Asian Chili Lime. Sometimes with smoking the smoke flavor seems to over power the spices, but that is not necessarily a bad thing.

[PapaSop]

Tex_77 I have but just on the bacon so far. Not a huge vinegar fan. Will give it a try though.

[Tex_77]

Brianh They definitely need crisped up in my opinion or the skin just seems to be rubbery to me. I usually just pull them off the smoker, and crank the heat up and then throw them back on for a few minutes.

[calldoctoday]

Throw em in the bowl & toss em with the spices after the fry.

[calldoctoday]

Yes, get the heat up really high for the final smoke & that seems to get em bubbling & more crispy.