Whole Smoked Chicken Qview!

Discussion in 'Poultry' started by whiskeyfoot, Feb 24, 2012.

  1. whiskeyfoot

    whiskeyfoot Fire Starter

    Hey all!

    Threw on a whole chicken yesterday, simply rubbed with Penzey's Northwoods Fire seasoning and that's it!

    Don't have any before shots, but here's the result!  Was smoked with a 50/50 mix of mesquite and hickory.

    [​IMG]

    I never thought the skin would crisp up in my water smoker, but is sure does just fine!
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks very good
     
  3. whiskeyfoot

    whiskeyfoot Fire Starter

    Thanks!!
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    The color on that bird is great. 
     
  5. raymo76

    raymo76 Smoking Fanatic

    Looks good, what temps did you cook it at?
     
  6. whiskeyfoot

    whiskeyfoot Fire Starter

    I cooked it as close to 220 as my smoker would allow.  It's a Cabela's Deluxe Electric smoker that I purchased used from a friend, and the temps seem to fluctuate almost twenty degrees when I'm cooking.  So the digital probe was reading between 200-225 give or take the entire time.  (Probe was stabbed through a potato out the other side, and the potato was placed directly on the grate near but not touching the chicken).

    [​IMG]

    Being that my results are turning out just fine, I haven't worried too much about the fluxuation...but I'm curious, is that normal?  I know the heating element cycles just like an electric stove will, but 20 degrees just seems like a lot to me......
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Your chicken looks delicious and yes a 20 degree swing is normal with an electric smoker.
     
  8. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Chicken looks great !!!!!!! [​IMG]
     
  9. What cooking temperature were you hold to, and how long in the smoker?  I looks mighty good.
     
  10. whiskeyfoot

    whiskeyfoot Fire Starter


    What do you mean by 'hold to'?  I'm a newbie! lol
    If you mean internal temp, I had a second probe in the breast and let it get to 169 before pulling chicken out and allowing to sit for a while.  

    A few weeks ago I got the Smoke & Spice book, which seems to be an awesome resource for smoking foods, and most of their 'whole chicken' recipes say to bring it to like 185* I think, but around the forum here the consensus seems to be 165* (I've always gone with lower temp when I grilled, as long as juices ran clear.  I'm still alive!).  It also said to cook the chicken half way through with the breast down, then flip over (breast up) for the second half of the cooking....I flipped it at like 120* or 130* then let it finish.  I should probably keep better track of how long it took to cook.  I want to say it was in there at least 4 hours, perhaps 5.  Sorry, I will keep better track of that next time (I was going off the thermometer temp, not time....)

    Big thanks on the compliments everyone!  Some people just don't get it (like my roomies, they just gobble it up!), I have that picture as my desktop haha!
     
  11. whiskeyfoot

    whiskeyfoot Fire Starter

  12. harleysmoker

    harleysmoker Smoking Fanatic

    Looks good!
     

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