How long and how much wood?

Discussion in 'Poultry' started by across the pond, Oct 31, 2014.

  1. Hi folks,

    I really fancied smoking some whole chickens this weekend for some friends, usually concentrate my smoking time to pulled pork but feelin' like it's time to diverse.

    Just bought 6 x 4lb chix to put in the WSM, just made the brine and chilling now. Going to leave them in the brine overnight for around 8 hours before preparing them for the smoker.

    I've got some apple and hickory chips left over so thought I'd do 75% apple and 25% hickory to give the chiken a nice subtle smoke.

    I understand that when smoking "low & slow" my pork butts that the smoke only penetrates for the first 4/5 hours, my question is, how much smoke do I give 4lb chickens?

    Do I smoke right through the 3 or 4 hours of cooking or hold back a bit?

    All ideas are welcome as I'm a complete novice at Poultry, I've obviously read up on it but there's nothing like you guys for ideas and inspiration.

    I love this site man! Thanks all.
  2. I would kick the temp up on your smoker to 325° if it will go that high. Then I smoke the whole time. You will get crispy skin if you can get up to that temp. If non finish on a gas grill or an oven.

    Happy smoken.

  3. Thanks Dave, not a problem getting the temp up there, won't dry the breast out at all?
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    The breast meat won't dry out if you don't overcook it. Brining helps a bit, but make sure you get it out of the heat when it hits 165. Shouldn't take more than 2 hours at 325, so give it the smoke the whole time.
  5. [​IMG]

    Just don't over cook it. Chicken is a meat that only gains a little more smoke from low and slow.

    Remember to post a Qview.

    Happy smoken.


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