BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: Chili Head on September 11, 2010, 11:19:09 AM

Title: Quick question about smoking chicken
Post by: Chili Head on September 11, 2010, 11:19:09 AM
I have my chicken ready to go in the smoker. I know chicken is full of moisture and I'm wondering if I should put water in the bowl to extinguish the pucks. What do ya think?
Title: Re: Quick question about smoking chicken
Post by: Up In Smoke on September 11, 2010, 11:27:06 AM
I try to keep a bowl of water in at all times during the smoke.
with fowl it is a good idea to keep the vent wide open to allow the moisture to escape.
Title: Re: Quick question about smoking chicken
Post by: Chili Head on September 11, 2010, 11:31:17 AM
Thanks for the advice Up In Smoke  ;)

The bird is going in  ;D
Title: Re: Quick question about smoking chicken
Post by: ArnieM on September 11, 2010, 12:14:52 PM
You should always have water in the bowl while smoking.  And, yes, vent wide open.

Try to get your cabinet temp up to 250 or 260 if possible.

You can always pull the bird when not quite done and then finish in the oven or on a grill to crisp up the skin.
Title: Re: Quick question about smoking chicken
Post by: Chili Head on September 11, 2010, 04:53:34 PM
The chicken turned out great!!

I spritzed it with olive oil and seasoned it with ground sea salt and fresh ground black pepper then put it in the smoker at 250. I had to run out for a few hours to a work function and was hoping to be back
to pull the bird out in about three hours. I get a call from the wife telling me the temps are 170 and she pulled it out. Then I hear that's the best chicken she has ever had!! Man she started without
me!!! She even sent me a picture before she tore into it hehehe.
I'll post the picture shortly.
Title: Re: Quick question about smoking chicken
Post by: Quarlow on September 11, 2010, 05:12:03 PM
Now that is not even nice. I think you should seriously think about putting a lock on that baby so all she can do is turn it off for you. But then she sends you a picture like shes a kidnapper and she wants a ransom from you or she'll eat it. That is just cold.  :D :D :D  Ok now on a serious note you realize you have created a monster. You may need an intervention or you will never get to eat anything you make. You better sleep with one eye open. If she gets a smoked food craving in the middle of the night you could be in danger.  ;D Glad you had good success and  have a faithful following.
Title: Re: Quick question about smoking chicken
Post by: Chili Head on September 11, 2010, 06:42:32 PM
Here's how it turned out.
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/chicken.jpg)

Crappy cell phone picture but you get the idea ;D The skin even turned out crispy ! I used two pucks of pecan then backed that up with special blend. It was sooo good I couldnt believe it and it was moist too. Now she's telling me she wants chicken twice a week  :o
I dont think I want chicken on the grill ever again  ;D :P
Title: Re: Quick question about smoking chicken
Post by: GusRobin on September 11, 2010, 06:45:36 PM
wait until you make her pastrami!!!!
Title: Re: Quick question about smoking chicken
Post by: Quarlow on September 11, 2010, 06:47:47 PM
Wow I can see why she got subordinate with your chicken. I guess she could be forgiven when they look that good. Nice smoking Chili.
Title: Re: Quick question about smoking chicken
Post by: ArnieM on September 11, 2010, 07:56:36 PM
Nice job Chili Head.  I want that wing  ;D
Title: Re: Quick question about smoking chicken
Post by: Smokeville on September 12, 2010, 06:03:24 AM
Quote from: Chili Head on September 11, 2010, 06:42:32 PM

It was sooo good I couldnt believe it and it was moist too. Now she's telling me she wants chicken twice a week  :o
I dont think I want chicken on the grill ever again  ;D :P


Yeah, it spoils you. My grill just sits there. The year before I started smoking I went and bought a top-of-the-line grill (here in Canada usually called a barbeque) that can do 25 burgers at a time. I could have bought 2 DBS's for what it cost!

We had some chicken left over yesterday. It had been smoked with cherry and apple, and my wife gave it to the Mom next door who has a 3 year-old and a 1-year-old. Their Dad was out golfing and she was at her wits end running after them....

A little while later she comes out yelling for my wife...... "THAT CHICKEN WAS AMAZING... THEY ATE IT ALL AND I ONLY GOT ONE LITTLE PIECE...."

Rich
Title: Re: Quick question about smoking chicken
Post by: Quarlow on September 12, 2010, 11:02:01 AM
Quote from: Smokeville on September 12, 2010, 06:03:24 AM
Quote from: Chili Head on September 11, 2010, 06:42:32 PM

It was sooo good I couldnt believe it and it was moist too. Now she's telling me she wants chicken twice a week  :o
I dont think I want chicken on the grill ever again  ;D :P


Yeah, it spoils you. My grill just sits there. The year before I started smoking I went and bought a top-of-the-line grill (here in Canada usually called a barbeque) that can do 25 burgers at a time. I could have bought 2 DBS's for what it cost!

We had some chicken left over yesterday. It had been smoked with cherry and apple, and my wife gave it to the Mom next door who has a 3 year-old and a 1-year-old. Their Dad was out golfing and she was at her wits end running after them....

A little while later she comes out yelling for my wife...... "THAT CHICKEN WAS AMAZING... THEY ATE IT ALL AND I ONLY GOT ONE LITTLE PIECE...."

Rich
Ahh sweet justification. You gotta love it. Yeah.
Title: Re: Quick question about smoking chicken
Post by: Smokeville on September 12, 2010, 02:51:00 PM
Yeah, it was sweet.

Also, as our neighbours live beside the side of the house where I keep the smoker, it's a good deal to keep them happy.

"How would you like to try some pulled pork," I asked once. The rest was history.
Title: Re: Quick question about smoking chicken
Post by: Chili Head on September 12, 2010, 03:54:38 PM
My neighbours were eyeballing my smoker yesterday but didn't say anything. I think they were curious when they smelled the smokey goodness drifting over to their house  ;D
Title: Re: Quick question about smoking chicken
Post by: Smokeville on September 12, 2010, 07:31:51 PM
Feed them!!
Title: Re: Quick question about smoking chicken
Post by: Chili Head on September 13, 2010, 02:35:12 AM
Yeah their turn is coming  ;D
I got ribs going in Tuesday for the parents  ;)
Title: Re: Quick question about smoking chicken
Post by: Max on September 23, 2010, 11:21:18 AM
Quotehe skin even turned out crispy!

How did you accomplish that? Was the bird on the bottom rack?
Title: Re: Quick question about smoking chicken
Post by: wonko the sane on September 25, 2010, 03:39:37 PM
I'm going to do a 7.5 lb roaster in my Original Bradley tomorrow. I'm going to try doing the "beer can chicken", just to see if it works at all. Forgive my ignorance, but where do I put the thermometer to check the internal temperature? Some places say the thigh, others say the breast. What's the total time for smoking I can estimate? How long should I put it in the oven in order to crisp the skin? Thanks for putting up with my questions. Be well.
Title: Re: Quick question about smoking chicken
Post by: ArnieM on September 25, 2010, 04:47:25 PM
Hi wonko, this is purely my opinion.  I'm sure you'll get more.

I think a "beer can chicken" in the OBS is a waste of time.  The temp is too low.  But, then, I think it's a waste of time (and good beer) in any case.  The chicken's cavity has a membrane that won't readily anything to easily penetrate.  I believe it's more psychological - mmm, beer, tastes good.

That's a nice sized chicken, basically an "oven stuffer".  This is just a guess but I'd figure on 7-10 hours, at least with the OBS cranked up as high as you can get it.

Thermometer placement is tricky.  The breast is a good landing site; plenty of meat.  You might hit a void or a bone in the thigh.  I'd go with the breast to 160-165 and then use an instant read thermometer to check out the rest of the bird.  Either that or move the probe around.

I'd do 10-15 minutes in a preheated 400-425 oven to crisp the skin.

I've gotten to doing my birds in the Big Easy (CharBroil, oil-less turkey fryer) or an electric rotisserie.  I did a 6.1 pound bird in the Big Easy yesterday in about 75 minutes.  Nope, no smoke.  But they always come out with rave reviews; crispy skin with moist and tender meat.

I only use broiler/fryer size on the OBS and they are split in half.

Good Luck.
Title: Re: Quick question about smoking chicken
Post by: Up In Smoke on September 25, 2010, 04:56:31 PM
Kinda agree with Arnie here, temps in the bradley are a little low for the beer can........But i have had success with quartering an orange
and stuffing the bird with it, rotate about half way through the cook.
this will help keep from drying the bird on the inside, and will add a nice mild citrus flavor to the meat.
Title: Re: Quick question about smoking chicken
Post by: ArnieM on September 25, 2010, 05:12:12 PM
One last hint that I got from the forum.

If you cut it open and it looks pink, especially the thigh area, dab it with a white paper towel.  If you get color, it isn't done.  If the towel comes out uncolored, it's done.
Title: Re: Quick question about smoking chicken
Post by: Quarlow on September 25, 2010, 06:01:19 PM
Just a side note: you asked how long to smoke, you don't want 7 to 10 hours of smoke. You probably only want 2 to 3 hours of smoke depending how smokey you like it, then the rest of the time is just cooking.
Hey who was the one that put the pic of the chicken with the orange halves in it  to look like breast? I loved that pic and get a laugh everytime I think of it.
Title: Re: Quick question about smoking chicken
Post by: Chili Head on September 25, 2010, 08:38:31 PM
To get the skin crispy rub the chicken down with olive oil before you put your spices on and cook it skin side down on the second or third rack.
Cook for 1.5 hours per pound. I put a probe in the thigh and instant read the breast once the thigh hit 170.
Title: Re: Quick question about smoking chicken
Post by: Habanero Smoker on September 26, 2010, 01:35:01 AM
I've had good success making can chicken in the Bradley. The liquid gets plenty hot to make steam, if you don't believe that, when the chicken is finish grab hold of the can. Because metal and liquid are such good conductors of heat, it helps cook the chicken from the inside. Also stuff a half of a lemon in the neck cavity to trap the steam (some use a small potato or onion - you may have to trim a bit for a tight fit), you can warm up the liquid to give it a head start. You may want to double up your racks. When you smoke/cook can chicken the rack tend to bow; making the chicken unstable.

For chicken I prefer to smoke/cook chicken parts. That way I can separate the white meat form the dark meat and cook them to different internal meat temperatures; with a final IT for white meat at 155°F, and a final IT for dark meat at 165°F. For whole poultry I measure at the thickest part of the thigh. The breast cooks faster then the dark meat so the breast usually reaches 165°F sooner then the thigh and leg. For my taste, if the dark meat is not cooked at least 162°F (as the final temperature) the meat has a slimy texture, and a slight metallic taste.
Title: Re: Quick question about smoking chicken
Post by: GusRobin on September 26, 2010, 07:57:20 AM
regarding the breast cooking faster - a trick I saw on another forum involves putting the chicken (or turkey) on a rack on the counter breast side up. Get a large (2 gal) baggie, fill with ice and place on top of the breast for about an hour. It lowers the temp of the breast vs the rest and helps reduce the temp difference as it cooks since one starts out at a lower temp.
Title: Re: Quick question about smoking chicken
Post by: wonko the sane on September 26, 2010, 02:31:36 PM
Just to let you know how my 7lb oven stuffer turned out. The OBS was flawless. The temp fluctuated between 249 & 254. The Maverick was totally accurate. I smoked the bird for the first 2 hrs 40 min. Total time in the OBS was 5hrs.50min. I then made a variant of the honey maple glaze recipe. I painted the stuffer 3 or 4 times during the final 25 minutes in a 450 degree oven. The results were beyond sensational. I only wish that the rest of the family had left it alone long enough to get a photo. I've never tasted anything like it. Everyone who ate it totally flipped. This includes my 29 year old daughter, who hates everything, and only eats to avoid dying of malnutrition. A million thanks to all who took the time to share their wisdom with a newbie. The best is yet to come. :o
Title: Re: Quick question about smoking chicken
Post by: ArnieM on September 26, 2010, 05:09:31 PM
Good going wonko.  It sounds great.  There's a lot of satisfaction in doing something yourself that's better than you can get when going out - and less expensive too.

You're going to feed up your daughter  ;D
Title: Re: Quick question about smoking chicken
Post by: wonko the sane on October 03, 2010, 10:51:17 AM
Thanx muchly, Arnie. Right now, I'm doing boneless chicken cutlets, rubbed and marinated overnight. On the other 2 racks, I'm doing pork spareribs, different rub, different marinade. I'm using the recipes, and directions I got from this site. The amount, and quality of information here is beyond phenomenal. I honestly believe that I could put dirt in the Bradley, and it would come out tasting like gourmet cuisine. I'm curious, is it a major production to install a second heating element in my smoker? Is it worth doing? Thank you(everyone) for all your help ! The adventure continues......
Title: Re: Quick question about smoking chicken
Post by: ArnieM on October 03, 2010, 11:51:21 AM
"I'm curious, is it a major production to install a second heating element in my smoker? Is it worth doing? "

I haven't done it.  I've heard it said that it's pretty easy assuming you have all the right tools and it's not snowing.

I currently have a 6 pound rack of Berkshire pork spare ribs on for dinner tonight; can't wait.  I'm doing them a little different.  They'll be in my next review.

Yes, the recipes and technique are great from here ans susanminor.org.  I usually tweak mine some depending on what I have on hand.  If you do that, keep notes and compare.  That's how you get your OWN recipes.  :D
Title: Re: Quick question about smoking chicken
Post by: GusRobin on October 03, 2010, 12:48:07 PM
QuoteI'm curious, is it a major production to install a second heating element in my smoker? Is it worth doing?

It is very easy, if you follow the directions and mark each wire. I did mine and helped a friend do his. The only problem we had was I hooked the wires backwards and blew a fuse on his. A quick trip to the store for a fuse, swap the wires and we were back working. I got cocky the 2nd time and didn't mark the wires. Other than that it is fairly easy. THe directions that everyone posted makes it simple, I printed them out and just followed them.
If you decisde to do it there are plenty of folks willing to help.

Is it worth it? I can't really copare since I did mine right when I got the soker so except for the initial seasoning I don't know what it was without it. My friend is glad we did his even though we had the fuse issue.
Title: Re: Quick question about smoking chicken
Post by: Habanero Smoker on October 03, 2010, 01:16:28 PM
The second element is very easy to install. I had my OBS more then 4 years prior to putting in the second element, and it makes a world of difference in recovery times. Since it recoveries faster you food get done sooner. I don't use my brick anymore, and I don't have to preheat 30°F - 50°F degrees over the temperature that I want to cook at. But you shouldn't do this modification without a temperature controller such as a PID or a DigiQ.
Title: Re: Quick question about smoking chicken
Post by: wonko the sane on October 04, 2010, 01:44:17 AM
I know exactly what you mean, about using whatever is on hand. The ribs I did yesterday were rubbed with a simple mixture of Asian 5 spice powder, light brown granulated sugar, and cayenne pepper. Very sweet & tangy on the first bite. About 30 seconds later, the pepper REALLY let you know it was there. Nothing that set your mouth on fire, but the delayed reaction "heat" that spread through the mouth added something intangible to the ribs. I need to learn to keep records, and "measure" what I use. As it is now, I open the cabinet, or the fridge, see what's in there, grab stuff that looks good, and mix it all together. You know, it's the "A little of this, a little of that, and a whole bunch of the other stuff" method. I then marinated the ribs in "Masterpiece Barbecue Sauce" overnight. At least, this time, I know what the ingredients were. This gets better every time I use it. There should be a TV series, devoted solely to Bradley smoker's, and what can be done with them. If everyone on the planet had a Bradley, they'd be too busy creating, smoking, eating, and sharing, to get involved with all the other nonsense that stresses them out. Lets start a Worldwide campaign! Instead of; "A chicken in every pot", it will be "A Bradley for everyone who eats!" I think it would go over quite well. The adventure continues.....