Two Whole Chickens on the Spit This Weekend!

Discussion in 'Poultry' started by silverwolf636, May 9, 2009.

  1. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    We're having a mothers day party this weekend and it's been requested by popular demand amoung the family that I do whole chicken in the smoker. It was a tie between the cajun rub chick and the Worcestershire smoked. So, with the size of my smoker and the amount of family coming over, I decided to do both at once. I''ll have qview tomorrow night. Wish me luck on this double.
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Good luck with your smoke.
    My Mother just doesn't care for smoked foods, though she will try anything I make I couldn't do a whole dinner for Mothers Day, and my Dad is a vegetarian, luckily the rest of my family enjoys smoked goodness.
    Hope all goes well and can't wait to see some pics.
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    good luck on the mother days smoke-bet it goes well-breasts in a pineapple salsa italian dressing marinade for the grill tomarrow-will become somthing mex. I sure.
     
  4. bigsteve

    bigsteve Master of the Pit

    And you turned out fine in spite of all odds!
     
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    How did things turn out Ray?
     
  6. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    Everything turned out actually better than I expected. The skin did get crisp but other than that the people that came all said they will never be able to eat stove/oven chicken again. I actually messed up when I started this thread; it was cajun and teriyaki. Not worcestershire. Forgot to take a pic of it after I rubbed it with Cajun Rub. The teriyaki chicken I did nothing with until about an hour after it was in. I just put them on the spit... Here's two hours into the smokel; Cajun on the right: Here's after 7 hours:


    Edit: The skin did not get crisp like I wanted. I need to work on that... Any suggestions?
     
  7. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Real nice job on them birdies....boy they look good!!
     
  8. the dude abides

    the dude abides Master of the Pit OTBS Member

    Delicious! Looks like they melted together in that one picture.
     
  9. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    I was hoping the skin would turn out atleast a little crispy. I guess I need to work on that. But they were really good.
    The more I use that smoker the more I learn about it.
    Thanx for the replies.
     
  10. smokingscooby

    smokingscooby Smoking Fanatic

    They sure look great!!! In the one pic it looks like on one of them the skin is very crisp. What temps did you cook them at?
     
  11. rickw

    rickw Master of the Pit OTBS Member

    Real nice but I do have a question. It took 7 hours for a chicken? That is like forever to get a chicken done. I do 5lbers and never cooked one that long.
     
  12. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    These were about 6.5 lbs each. The temps ranged from 225 - and at one point it reached 275 when I dozed off watchin chair. When I'm doing chicks, I try to stay 225 - 250. That's just from what I've read to do with them.
    On the cajun, I basted with evoo every hour or so. The teriyaki, I basted with some mix that my wife made up every hour.
     
  13. rickw

    rickw Master of the Pit OTBS Member

    That's to low for chix. I shoot for around 275 to 300F when I do chix.
     
  14. smokingscooby

    smokingscooby Smoking Fanatic

    Ditto.. What he said.
     
  15. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    Thanx. I also just read that to get a crisp skin you should raise your heat the last hour to about 300-325 or something like that?

    Thanks for the info.
     

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