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Post by buzzme on Aug 6, 2009 17:49:20 GMT -5
Any tips or tricks on smoking a whole chicken or two, without the beer can? Recommended, rubs, cooking time and temperature?
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Post by bigsteve on Aug 6, 2009 20:29:02 GMT -5
Any tips or tricks on smoking a whole chicken or two, without the beer can? Recommended, rubs, cooking time and temperature? Chicken doesn't need low and slow to break down collagen and tissue. Low and slow will give you rubbery-yucky skin that no one will want to eat. If you want crispy skin you can start low, say 240*, and bump it up to about 325 to finish, or crisp up the skin on a grill or in the oven. If you don't care about the skin, then you can smoke low (240ish) and give the bird lots of time to get smoked, or you can smoke higher to speed up the time. Either way, your chicken should be moist and tender. |
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Post by jimedd2 on Aug 20, 2009 17:18:53 GMT -5
I smoked a split whole chicken on the smkntr seasoned with a sprinkling of italian salad dressing and lemon pepper, used the recommeded amount of coals, apple wood chips and water in pan, cooked at App. 350* untill Temp. was around 175* in thigh,App. 2 hrs. the last 45 Min. painted on a mix of honey and butter, I got this recipe from BBQ pit boys web cite, it was some of the best that I've tasted.
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dmouck
Junior Member
Posts: 12
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Post by dmouck on Aug 21, 2009 7:21:54 GMT -5
Wow, I need to give this a go! But I'm confused, how are you reaching such a high temperature with the water pan filled?
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Post by jerkylips on Aug 21, 2009 8:41:40 GMT -5
Wow, I need to give this a go! But I'm confused, how are you reaching such a high temperature with the water pan filled? you don't. taking the water pan out will cause the temp to rise pretty quickly. Mine settles in nicely at about 325 without (that's where I usually do chicken or turkey breasts) |
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dmouck
Junior Member
Posts: 12
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Post by dmouck on Aug 23, 2010 13:41:34 GMT -5
Not to say anything bad about the Smokenator (because there's nothing bad about it, right? ) but when I cook one or two chickens on the Weber, I don't even use the Smokenator. I found a great video on youtube on cooking chickens on the grill. I have done it about 8 or 10 times on my Weber, and it's a go-to meal for us. My wife absolutely loves the chicken this way! I have even had company over who have told me that it's the best chicken that they have ever had. HA! But I'll take a compliment when people are pitching them.
Anyways, he lights 3/4 of a chimney of coals and dumps them on one half of the grill, with a drip pan underneath. Cook the chicken on each side for 4-5 minutes to cook up the skin real nice, and then move them off the coals to the other side. After another 35 minutes or so, flip the chickens over and maybe rotate them. When there's around 10-15 mins left, put your glaze on the chicken (on each side, or put it on one side and then flip it in 5-6 minutes and repeat). Remember to let it sit for a few minutes after you take it off the grill!
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Post by grampy39 on Sept 13, 2010 16:05:28 GMT -5
dmouck: I don't use the Smokenator with chicken either, ot at least not all the time. I find it convenient to take the bird(s) off indirect and put them on direct so easily without the Smokenator.
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k27r
New Member
Posts: 1
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Post by k27r on Jul 13, 2011 21:45:45 GMT -5
Used the beer can 1/2 full, smokenator in place(no water), potato in the neck. Weber stayed at about 350 as long as I tended with briquetts. It actually dropped once to 240. Still the chicken ended up good and made pulled chicken sandwiches with BBQ sauce (Sweet Baby Ray's no less). This was a hit at my wifes birthday party. Thanks everyone!
K27R
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