Author Topic: Chicken?  (Read 9915 times)

Offline Cold Smoke

  • Full Member
  • ***
  • Posts: 328
Re: Chicken?
« Reply #15 on: March 06, 2004, 03:29:29 pm »
The beer can chicken turned out very decent- really moist. I used 6 apple bisquettes but the smoke flavor was a little mild for me- I'd double the smoke time or toss in a few hickory pucks next time. I also find that the birds I've brined overnight vs those that have only had a dry rub have a saltier taste ( that's my preference-I like a little salt with the suds).

Just wondering- has anyone ever tossed a chicken (or anything for that matter)in the smoker for a second round of smoke- even after it's done?

Cold Smoke

Offline Richard Pearce

  • Newbie
  • *
  • Posts: 50
Re: Chicken?
« Reply #16 on: March 06, 2004, 03:43:18 pm »

<font face="Comic Sans MS"></font id="Comic Sans MS"><font color="navy"></font id="navy">
Hi Coldsmoke
Out of interest, where are you? I'm sitting in Ontario and your last message said it was sent at 15:29 and I can't think of anywhere in Canada that's 5 hours ahead of Ont!
btw I have a chicken in the smoker as we speak and I may just try letting it cool and doing the coldsmoke thing again tomorrow. If it survives the gathering hords today (drawn by the smell of smoke I reckon) I'll let you know.


Stouffville, Ontario, Canada.
Richard Pearce

Offline Cold Smoke

  • Full Member
  • ***
  • Posts: 328
Re: Chicken?
« Reply #17 on: March 06, 2004, 03:57:43 pm »
Top of the morning, Richard, I'm in Winnipeg- I haven't figured out the time thing on this forum- I'm 1 hour behind you- it's 9:50 AM CST as I type. Let me know how the double smoke works out.
BTW - I've found that razorwire keeps the hungry masses at bay....for a little while.

Cold Smoke

Offline Richard Pearce

  • Newbie
  • *
  • Posts: 50
Re: Chicken?
« Reply #18 on: March 06, 2004, 04:29:44 pm »
[navy]
I've only just noticed that the time on mine is rather strange as well; I guess we're on Bradley time!

Stouffville, Ontario, Canada.
Richard Pearce

Offline Bassman

  • Full Member
  • ***
  • Posts: 352
Re: Chicken?
« Reply #19 on: March 07, 2004, 03:27:06 pm »
I cold smoked a pork butt after it was done and pulled apart because I thought it should have a smokier flavor. It worked great!only smoked it for about an hour.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Jack

Offline Fuzzybear

  • Sr. Member
  • ****
  • Posts: 632
Re: Chicken?
« Reply #20 on: March 11, 2004, 01:16:50 am »
Hey Coldsmoke!

Glad to hear the bird turned out for ya!

Been gone a few days and just got around to checking back on this page.  You are right about the skin - I posted a photo on page one of this thread...it was tasty but don't let the doc find out!

"A mans got to know his limitations"
Glendora, CA - USA!

Offline Chez Bubba

  • Tryin' to be a good guy
  • Hero Member
  • *****
  • Posts: 1,969
Re: Chicken?
« Reply #21 on: March 11, 2004, 01:35:00 am »
Guys,

We're on UK time. When you go to play poker, you abide by the host's house rules.[:)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
http://www.brianswish.com
Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?

Offline Richard Pearce

  • Newbie
  • *
  • Posts: 50
Re: Chicken?
« Reply #22 on: March 11, 2004, 01:46:17 am »
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />Guys,

We're on UK time. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font face="Century Gothic"></font id="Century Gothic"><font color="navy"></font id="navy">

<font color="red">Kirk
Why, I say to myself? They're in Canada, I'm in Canada, you're pretty damn close to them and it doesn't even appear to be UTC that they use! I shall continue to think of it as Bradley Smoker Time. BST or Bravo time!
Richard</font id="red">

Stouffville, Ontario, Canada.
Richard Pearce

Offline Chez Bubba

  • Tryin' to be a good guy
  • Hero Member
  • *****
  • Posts: 1,969
Re: Chicken?
« Reply #23 on: March 11, 2004, 02:21:08 am »
Richard,

Yes, Bradley is in Canada. But the gentleman who graciously offered to provide our smoky cyber-club forum is in England. He is the European distributor for the Bradley smoker. We all owe him a thank you and a couple of pints if we're in the area.[8D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
http://www.brianswish.com
Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?

Offline Richard Pearce

  • Newbie
  • *
  • Posts: 50
Re: Chicken?
« Reply #24 on: March 11, 2004, 11:23:14 am »
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br /> We all owe him a thank you and a couple of pints if we're in the area.[8D]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
[navy]
I agree with you entirely Kirk. It's the finest forum I know of and beautifully run!

Stouffville, Ontario, Canada.
Richard Pearce

Offline Oldman

  • Member Extraordinaire
  • ******
  • Posts: 5,654
Re: Chicken?
« Reply #25 on: April 17, 2004, 12:51:24 am »
Fuzzybear,

I don't know who looks better....you or the Chicken LOL!

That is one nice looking bird. Thanks for the info on how you did it.
Olds

Click On The Portal To Be Transported To Our Time Tested And Proven Recipes~~!!! 

Offline Fuzzybear

  • Sr. Member
  • ****
  • Posts: 632
Re: Chicken?
« Reply #26 on: April 18, 2004, 04:31:17 pm »
Well sir, I think the chicken does!  

Gramma bought a 6 pounder that I'll be working on shortly....it's like whenever someone get's a taste of smoked products, the one with the smoker is expected to be the cook!

"A mans got to know his limitations"
Glendora, CA - USA!

Offline snapper39

  • Newbie
  • *
  • Posts: 65
Re: Chicken?
« Reply #27 on: April 19, 2004, 04:55:56 am »
Has anyone ever tried doing up a batch of Jamaican "Jerk Chicken" I am thinking it would be awsome?
Sanp

I'd walk a thousand miles to smoke a "Camel"

Offline kjel

  • Newbie
  • *
  • Posts: 36
Re: Chicken?
« Reply #28 on: June 15, 2004, 10:09:01 pm »
I tried smoking chicken in another smoker w/ temp around 200.  The skin came out chewy and not crispy.  Is that usual for smoking?  I noticed that a Fuzzybear & Cold Smoke got crispy skin using BS.

Offline Fuzzybear

  • Sr. Member
  • ****
  • Posts: 632
Re: Chicken?
« Reply #29 on: June 16, 2004, 01:11:48 am »
Well, it's not crispy like true fried would be..........so I would have to say a little chewy is normal....but I don't snak on it unless no one is watching hee hee![:D]

"A mans got to know his limitations"
Glendora, CA - USA!