What flavor of wood would anyone recommend for smoking a whole chicken??
Thanks!
AmyZ
I did a Roaster on Friday (yesterday) with 2 hours of Hickory and 1 hour of Mesquite. Most would just do 3 hous of Hickory or something else. I like the Mesquite mixed in as it adds some wildness or earthyness into the taste.
I could have done it 3 hours of Pecan but I did not have enough, I need to place an order for more Pecan. Next time I might just do it with Pecan.
Amy,
I have tried a variety of different pucks on poultry since purchasing my smoker and have found maple and apple to be my favorite. I usually brine my chickens overnight using one of the many brine recipes found here or on other sites.
Bubbagump
Hi, I've settled on apple, about two hours worth - although that is only my taste. I've used Alder too but come back to apple. I use the chicken in pasta dishes and a great chicken salad for lunch. It has a light smokey flavor. I brine my chickens overnight as well and they are really moist and tender. Highly recommend brining. I always toss the skin as in my hands it comes out pretty leathery.
Tom
I have tried mesquite for three hrs., and I really liked that. Apple for four hours was pretty good too. I generally rub them down with one of many dry rubs and put half a beer with some aromatics and vinegar into the cavity. I usually toss the skin, as well. Too smoky for me, but that is preference I guess.
Malc
I've tried about all the flavors Bradley puts out, pecan is my favorite; followed closely by apple and maple.