Whole/Halved chicken vs Cut Up

[dmouck]

Hi Folks!

I discovered the Smokenator back in April of this year. I finally ordered one and it arrived yesterday! So I'm anxious to give it a whirl. I had a few questions about cooking chicken. But first some background.

I have been a Weber charcoal owner for about 10 years. I have only done mostly direct cooking - burgers, steaks, brats, skinless split chicken breasts, etc.. I have recently been barbecuing chicken by placing coals on half the grill, and grilling the meat directly over the coals for 8-9 minutes to crisp up the skin, and then move it to indirect for an hour or so. For the last 10 minutes I'll put some sauce on it. This has worked well for me, and so I'm curious about how it will compare to being cooked on the Smokenator.

I read Don's original post on chicken here: smokenatorforum.proboards.com/index.cgi?board=starting&action=display&thread=2 but still had a few questions:

1. Is there any advantage to keeping the chickens whole or halved? When I would do chicken in the past, I would cut it up before hand into 10 pieces (2 drumsticks, thighs, breasts, wings and drumettes). I like to cut them up beforehand because it makes for easier presentation and serving. Do the chickens dry out when you cook them already cut up?

2. Do any of you recommend using a mopping sauce on chicken? I didn't use one last time, and I am curious what the difference would have been.

3. How is the skin on the chickens when you use the smokenator? I like the crispiness of cooking it over direct heat for a bit, and didn't know how it compares to being cooked only indirectly.

Thanks for all your help! Once I get a good handle on chickens, I will move onto bigger things, such as ribs, pork shoulder, turkey, and brisket. But I love me some chicken, so I
don't plan on abandoning it anytime soon!

Darryl

[bigsteve]

1. Is there any advantage to keeping the chickens whole or halved? When I would do chicken in the past, I would cut it up before hand into 10 pieces (2 drumsticks, thighs, breasts, wings and drumettes). I like to cut them up beforehand because it makes for easier presentation and serving. Do the chickens dry out when you cook them already cut up?

I don't know if it's my imagination, or the way I cook. But I think chicken cooked whole is more moist and tender.

2. Do any of you recommend using a mopping sauce on chicken? I didn't use one last time, and I am curious what the difference would have been.

Never used mop on chicken. At times I have put BBQ sauce on near the end, but not always.

3. How is the skin on the chickens when you use the smokenator? I like the crispiness of cooking it over direct heat for a bit, and didn't know how it compares to being cooked only indirectly.

It's more temperature then direct/indirect. If you smoke Chicken low and slow you WILL have rubbery skin. That's true for any smoker. Some folks like to smoke low and slow to start, then run the cooker up to around 350* at the end to crisp up the skin. Others throw the chicken on a grill or in the oven hot enough to crisp up. And some just cook the whole time at 350*. Chicken doesn't need low and slow to break down sinews and collagen. The only reason to cook low is to give it more time in the smoke.

[dmouck]

Thanks, bigsteve! Some good food for thought (and eating, too!) . I'll have to give it a go sometime and see what I think.

[pkmpm]

Hey -

I am also pretty experienced with a Weber, new to the Smokenator...just got mine about 6 weeks ago. First chicken I cooked came out fantastic. Have done beer-can chicken before, and wanted to try something different. Injected a 4 1/2 lb. bird with a combo of white wine, butter, and herbs, rubbed the herbs (and sea salt) under and on top of the skin, and used an upright roaster filled with white wine & herbs. Kept the temp up around 300 with open vents, smoked/roasted (apple wood chunks) for about 1 1/2 hours, taking the water pan out for the last 30 mins or so, bringing temp up to 375. Better than any oven-roasted chicken I've ever made...super-juicy and the skin was parchment-paper crisp. Have since tried similar techique, with a homemade creole injection and rub, same great result. This time I made some BBQ sauce based on the same rub, serving it hot on the side. No leftovers either time...ate 'til it was gone. If you like skin crispy, remove the water, open the vents to kick up the heat, and hold off on the sauce or mop.

[peteuk]

Sounds great! - any tips for safely removing the water?