First time smoking Chicken

Discussion in 'Poultry' started by cookmi1, Apr 12, 2014.

  1. I am going to be smoking some chicken legs and thighs tomorrow and I was wondering about placement in the smoker. Do you place chicken bottom, middle or top of the smoker? I currently have the chicken sitting in brine in the frig and can't wait to start this adventures..
     
  2. Placement only matters where temperatures differ. I like to do chicken parts where the bbq temp is around 300-330.
    The skin gets a golden brown and slightly crispy.
    ive done chickens at 225 and had some of the juiciest chicken ive ever had, but the skin wasnt crispy.
     
  3. Ok, thanks for the input. I hoping for the skin to get crisp.... fingers crossed..
     
  4. Here is the chicken after about 2 hours.

     
  5. Almost done, put Zucchini Boats on about an hour before completion.

     
  6. Dinner is on the table..



     
  7. The chicken was absolutely awesome, very tender and juicy and the zucchini boats were 100x better then what I thought they would be. Those are a keeper for sure.. 
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Those look great can you tell me more about the Zucchini  boats them look yummy what did you fill them with cook time and temp 
     
  9. Thanks, they were delicious. I just cut the zucchinis in half and scraped the seeds out and placed in a bowl. I then cooked some pork sausage up in a pan and mixed in the zucchini innards in the bowl and cooked with sausage. I put alittle pepper in the halves then filled with the sausage mix. Then covered in shredded park cheese. Then just placed in the smoker for 1 hour or so.
     
  10. That's suppose to say Parm Cheese..
     

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