Chicken?

[Cold Smoke]

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

[Richard Pearce]

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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.

[Cold Smoke]

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

[Richard Pearce]

[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.

[Bassman]

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>

[Fuzzybear]

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!

[Chez Bubba]

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?

[Richard Pearce]

<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">
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<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.

[Chez Bubba]

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?

[Richard Pearce]

<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]
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[navy]
I agree with you entirely Kirk. It's the finest forum I know of and beautifully run!

Stouffville, Ontario, Canada.

[Oldman]

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

[Fuzzybear]

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!

[snapper39]

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"

[kjel]

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.

[Fuzzybear]

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![]

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