Simple afternoon 'spur of the moment' smoked fowl!

Discussion in 'Poultry' started by foamheart, Apr 22, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    These are so easy....... First you get a chicken, wash it and pat it dry. IF its spur of the moment put a fan on it for a few mins. to help dry and form pellicle.

    Hereeeeeeeeees the chicken.

    While the fan is blowing, run out, turn on the smoker, making sure the vent is closed and load the tray or AMPs and get them ready.

    Once you have the chicken assuming the position, rub it with oil, tuck in the wings, tie its ankles ( No one likes to chase a half cooked chicken around the yard if it gets loose), sprinkle with spices.

    Insuring the cooker is ready Checking that closed vent and closed off reloader while heating to get up to temp in a hurry. Insert chicken in smoker, set up either AMP's or the chip tray (remember its a hurry job).

    Please note no probe in that chicken.

    Open the vent full, to get a draft going.

    Pull out the reloader a bit (this is for the use of AMPs, chips don't need this step.

    Close the door and walk away for 30 mins. to an hour. Come back and check your smoke volume and insert your probe. OMG ITS BEEN PROBED!!!!!  I was didn't take a probed photo not wanting to leave incriminating evidence. Adjust the vent to regulate the air flow. Usually 1/2 way.

    Then end result at a max temp of 165 IT!! With the flash........ Can you see all those juices????

    And without

    And of course the BEAR View!


    Cleaned washed dried fanned rubbed and sprinkled

    Preheat to 275 with vents closed

    Placed bird in cooker, open vent and crack the reloader. Insert AMP's or chips and open vent. Walk away.

    Return Check smoke, Insert probe, readjust vent.

    163 IT pull bird and let it set to redistribute the juices.

    Time started 3:10, in the box by 3:30, out the box at 5:00, that's an hour and a half if my cyphering is correct. lets see, naught from naught is naught, dang I broke my new #3 yellow pencil !!

    Smoked with charcoal pellets over pecan. I can't taste the charcoal but it was an experiment anyway. As long as the pecan shines thru I am a happy camper.

    There is nothing to this and its just so dang tastee, everyone rants and raves about them.
  2. Looks good Foam!  [​IMG]   Is that homemade gravy on the taters?
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Why yes it is, and I thank you so much for noticing! That is from some broth from the boiled chicken backbones yesterday I saved. The rest was in last nights dumplins!
  4. [​IMG]   I'm really big on homemade gravy so I keep an eye out for it - I thought it looked good & it sounds like it should be some tasty gravy  [​IMG]
  5. nice looking bird
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you, I post just to show how easy it is to do, and how fast its done. You can have smoked chicken nearly any day with little or no prior preparation. And if you think about it the night before, its even faster!

    Its really hard to beat a smoked chicken on a weeknite for making it special. Families and kids actually will sit at the table and not at the TV.
  7. brooksy

    brooksy Master of the Pit

    Beautiful looking bird Mr Foam!!
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank ye thank ye...... To me smoked chicken is like the bread and butter of smoking. For special occasions or when the Pro's cook you see briskets and butts but for everyday smoky goodness its just dang hard to beat just a plain ol'chicken.

    AND from what I understand we will very soon see yet another ridiculous chicken price increase. When they break the 10.00 range, I am thinking I'll need to  reopen the chicken yard....  
  9. brooksy

    brooksy Master of the Pit

    I do love a properly prepared smoked bird!! Fall apart with that smoky flavor. Just can't beat it! That much of a price increase will be hard to swallow. Might have to convince my little lady that chicken isn't born in plastic wrap in the store and we should raise chickens for eating instead of pets like she wants to do.
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great Foam. The color is great.
  11. That reminds me of a funny story. when I was little we had a pig and raised it for what seemed like a long time ''it became our pet' one day we came home from school and our pet was gone .YEP YOU GUESSED IT SAMMY  WAS ON THE MENU. needless to say after dad told us what he did he had to give away all the meat . none  of us kids would eat any.
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    if you live in a town or bigger, check your local statutes. Most will only allow 3 chickens if any at all. Sister wanted some pullets when I quit fighting the eagles and foxes, she lives in Baton Rouge. I was surprised the city says 3 as domestic pets. If you raise more, it won't be the neighbors, most citys pay small bonuses to the sanitation workers for things like that and building without permits.....

    I love fresh eggs, I just could not keep chickens if I couldn't protect them and obviously I couldn't. And you go to jail if you get caught harassing a bald eagle!
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir........ its hard to do a bad chicken with pecan......
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice bird & fixin's Foam ! That sure is a tasty lookin plate, I'd sure dig into that.... no problem ! :biggrin:

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