Haven't been on here in a while, so I figured I would post some chicken I did on Monday.
I have never smoked chicken, mainly because I wasn't sure how I would like it and I get a little worried I may serve undercooked chicken. However, after Monday, I will definitely be smoking chicken again.
I had read a lot on here about bad skin, types of woods, temps, finishing on the grill, rubs, etc. However, I figured I would just keep it simple and see what happened.
I was able to pick up a chicken combo pack (drumstick, thighs, and wings) for about $0.99 a pound, so I figured if things went bad I was only out $6. In keeping it simple I used Tony Chachere's on the chicken (I know this isn't' some fancy chicken rub or one of my own, but I figured it was worth a shot) after rinsing it off, patting it dry and spraying on some olive oil. I used spray because it seemed easier than brushing it on with a paper towel, I also had less dishes to deal with.
While I was putting the seasoning on the chicken, I let the UDS get to at least 300 degrees. I used some hickory chunks and tossed in some foil packets full of cherry chips I had. Since I was dealing with different sizes of chicken, I placed the smaller pieces to the outside, then worked toward the middle with the bigger pieces. The thighs, since they were the biggest, went directly above my charcoal basket.
I let the chicken go for about 1.5 to 2 hours. My smoker ran around 310 degrees for a while and then i let it get on up there. I usually worry about trying to dial everything in, but I didn't mind if the smoker ran hot because I figured hotter temps would crisp the chicken some.
In the end, the chicken was great. I am actually pretty critical of the meat I cook, but I really enjoyed the smoked chicken. I am not sure why it has taken me this long to do it. Chicken is relatively inexpensive, takes way less time to cook than pulled pork or ribs, and it tastes great after it has been smoked. I think next time I may try to find some mesquite chunks, and I may try to find a better rub or make my own as the Tony's can get a little salty at times. However, the chicken was really moist despite pulling it at around 190 degrees. I did turn the chicken about half way so the other side would get a darker color as well. I might not turn it next time because i noticed when I did, the juices literally were running out, though the chicken was still plenty moist. I reheated some for lunch today and it was still great. Of course, the skin isn't as crispy as it would be from the grill or obviously fried, but it wasn't as "rubbery" as I thought it would be.
If you haven't done chicken, just do it!
Any feedback is greatly appreciated. Thanks for reading!
Sorry, no pictures from the smoker.
I have never smoked chicken, mainly because I wasn't sure how I would like it and I get a little worried I may serve undercooked chicken. However, after Monday, I will definitely be smoking chicken again.
I had read a lot on here about bad skin, types of woods, temps, finishing on the grill, rubs, etc. However, I figured I would just keep it simple and see what happened.
I was able to pick up a chicken combo pack (drumstick, thighs, and wings) for about $0.99 a pound, so I figured if things went bad I was only out $6. In keeping it simple I used Tony Chachere's on the chicken (I know this isn't' some fancy chicken rub or one of my own, but I figured it was worth a shot) after rinsing it off, patting it dry and spraying on some olive oil. I used spray because it seemed easier than brushing it on with a paper towel, I also had less dishes to deal with.
While I was putting the seasoning on the chicken, I let the UDS get to at least 300 degrees. I used some hickory chunks and tossed in some foil packets full of cherry chips I had. Since I was dealing with different sizes of chicken, I placed the smaller pieces to the outside, then worked toward the middle with the bigger pieces. The thighs, since they were the biggest, went directly above my charcoal basket.
I let the chicken go for about 1.5 to 2 hours. My smoker ran around 310 degrees for a while and then i let it get on up there. I usually worry about trying to dial everything in, but I didn't mind if the smoker ran hot because I figured hotter temps would crisp the chicken some.
In the end, the chicken was great. I am actually pretty critical of the meat I cook, but I really enjoyed the smoked chicken. I am not sure why it has taken me this long to do it. Chicken is relatively inexpensive, takes way less time to cook than pulled pork or ribs, and it tastes great after it has been smoked. I think next time I may try to find some mesquite chunks, and I may try to find a better rub or make my own as the Tony's can get a little salty at times. However, the chicken was really moist despite pulling it at around 190 degrees. I did turn the chicken about half way so the other side would get a darker color as well. I might not turn it next time because i noticed when I did, the juices literally were running out, though the chicken was still plenty moist. I reheated some for lunch today and it was still great. Of course, the skin isn't as crispy as it would be from the grill or obviously fried, but it wasn't as "rubbery" as I thought it would be.
If you haven't done chicken, just do it!
Any feedback is greatly appreciated. Thanks for reading!
Sorry, no pictures from the smoker.
