Smokin Good Smoker fried Spattlebird!!

Discussion in 'Poultry' started by dirtsailor2003, Feb 27, 2014.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Freezing fog, freezing rain wont hold a good smoker down! Fired up the trusty mini-wsm. Loaded with KF, cherry and apple (out of my favorite pecan). Been experimenting with smoker frying chicken. This batch was the best so far. Skin still not as crisp as oven fried, but close. Seasoned flour (Salt, pepper, garlic, chipotle powder) Coat the entire bird. I didn't use any oil this time and may coat the skin before the flour dredge next time to see if it crisps up better. After dredging the bird I sprayed it with my wife's "Buttery" butter substitute. Into the mini until 165°.


    AS usual I spatched the bird. I also removed the ribs this time just for fun.


    Here's the "Buttery" stuff. Too afraid to read the ingredients...


    All the parts and pieces getting happy for another day.


    Into the flames!


    This is what freezing fog and rain looks like in the High Desert!

    '


    Juicy!!!




    ENJOY!!!!
     
  2. Case [​IMG]

    You didn't tell us what temperature or how we can do this our self.

    It sure does look tasty.

    Happy smoken.

    David
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Just like KFC, its a Top Secret recipe!

    I had the mini up and running @ 350°-365°. The rest of the instructions are in the first paragraph of the first post
     
  4. c farmer

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

    Looks great Case.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Adam!
     
  6. [​IMG] Top Secret?

    It looks so good! I have to have some!!!!!
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I will say this, Next time I'll run the smoker a bit hotter, probably around 400°
     
  8. I am seriouisly going to have to give this way of doing chicken a try...looks too good not to. Thanks for sharing Case
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks BS! It was very tasty! Can't wait for lunch so I can dig into the leftovers!
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking chicken. I wish I could get the Bradley up to those temperatures!

    Disco
     
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    That is some good looking chicken! The skin looks perfect on your pictures.
     
  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Lookin' good Case!  Nicely done...this is definitely getting bookmarked as a "must do soon".

    Red
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Disco! Time to build yourself a Mini-WSM!!!!
    Thank you Todd! The skin was almost spot on. Next time I'm going 400°= on the mini!
    Thank you Red! If you can crank the temp up on the smoker!
     
  14. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Your chicken looks fantastic, as usual.

    I'd be careful, I had my mini get a little rambunctious once and started a grease fire. Whole thing was engulfed in flames. I was doing chicken as well. I'd settled it in around 375˚ and it was in the low 4's when I first noticed the flames. I was chatting with friends and only checking the temp every beer or so, as the cooler was over by the smoker. By the time I got everything under control, just a minute or 2, the chicken was black. Figured the higher heat had rendered a lot of fat, which then settled on the steamer/diffuser, then ignited. I'm not sure on the smoke/flash points of schmaltz (rendered chicken fat) but I would guess it's around the 400˚ mark. I've oven roasted birds at 425˚ and had a good bit of smoke as well.
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks MD! Yeah, I've had a few of those grease fires in the past! The scariest one involved my GOSM, and four pork shoulders! Thank goodness I had a fire extinguisher handy!  Needless to say we didn't have pork that day!
     
  16. shtrdave

    shtrdave Smoking Fanatic

    That looks great I may need to try this one.
     
  17. moikel

    moikel Master of the Pit OTBS Member

    Looks great[​IMG]. Big effort getting it done in the weather you guys are having.
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks beautiful man....... We can do Ooooo's and ahhhh's at all the crown ribs racks or Pork loins but its just really hard to beat the good ol bread and butter when done right.

    The plain chicken is still I believe my favorite. There is no end to the modifiers you can try and enjoy. As usually Case, that's an nice looking bird man. I can almost see it squirting out juice when you cut into it. Most excellent job!
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member



    Thank you guys!!! We woke up to 2" of snow today!!! Better fire up the mini and smoke something!!!
     

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