Smoking then Grilling Marinaded Chicken Pieces

Discussion in 'Poultry' started by knockando, Aug 29, 2011.

  1. knockando

    knockando Newbie

    I have a standby bbq marinade that I use for chicken pieces and normall throw on a hot grill.  I'm going camping this weekend and have plenty of time so I want to take this same chicken, throw it on the smoker for some time and then put it on the hot grill for some time.  I smoke whole chickens all the time and grill chickens all the time, now I want to get the best flavor from the smoke and char from the grill. 

    - Upright water smoker (run at 225)

    - Charcol grill

    - Oil based marinade

    - Legs, Thighs, Breasts and Wings

    I'll adjust for outside condtions but can anyone out there give me some general timing of this cooking technique?  Or any other thoughts on the direction I'm heading.

    Maybe

    Smoking - 2 hrs

    Grill - Until done?

    Thanks!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The wings will be done in 2 hours. They will just need crisping up on the grill.

    The other parts will take an hour or so longer.

    It's up to you how much smoke you want on them.

    We smoke chicken parts until almost done then crisp them up on a grill.

    Or you can do as you say and finish cooking them on the grill.
     
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looks like AL has you covered. Just go to about 165 or until they run clear. Then on the grill for a little firming
     
  4. I straight smoked awhile ago chicken legs for 2 hours and 30 mins and it was perfect.
     

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