Well, i have always been a big fan of rotisserie chicken. Actually i don't mind putting a pork roast on either but that's not what this post is about. I have been thinking about incorporating a rotisserie into my Bradley for a while now but just haven't gotten around to it. But i have been smoking my rotisserie chickens for a while now and thought i would share it in case some others might like the idea. I brined this fresh farm chicken i got for 24 hours. I am sure everyone has their own brine they like to use so i won't bore you with my recipe. I do though add all the herbs you would put into stuffing for a turkey and it goes right into the meat. Tastes like chicken and stuffing in every bite. Now what i have tried and found works is to take a soup can and cut the lid about 3/4 of the way that you normally would. Pry it open, make the soup of your choice and wash out the can. Then i drop in 4 smoke pucks and push the lid closed again. You should have just a small opening 3/4s of the way around the can. That is where the smoke comes out. Put the can close to the burner but not directly over it and each puck will smoke for about 10-15 minutes. So not quite as long as in the Bradley. But its one way of getting a nice smoked bird with crisp skin.
(http://i232.photobucket.com/albums/ee135/Big_Daddy_Lincoln/bff3c652-1412-4a42-bbec-c15da31b6d0.jpg)
You can't see the smoke very well in this pic cause i had the lid open long enough for it all to billow out. But i promise that you will have smoked rotisserie chicken if you try this :)
Nice thinking.
Can you tell a difference in the rotisserie bird versus just putting it on a rack in the Bradley ?
Nice! If you have one of those can openers that cuts the 'side' of the can (rather than down through the top), it will make a nice tight fitting lid that is easy to remove. Just drill some holes to let the smoke out.
(this trick also works with pellets from a Traeger, etc. - but use a tuna fish can instead)
Good looking chicken!
I can notice a few things. The first is that it doesn't take smoke as fast this way as on the Bradley so i smoke for the whole time. A 6-8 pound bird takes about 3 hours at 275-300. The second is that the skin is not rubbery. It crisps up nicely and the whole bird gets a good tan while basting itself. I find that on the Bradley the skin is rubbery and the whole bird doesn't get browned evenly. I think it stays juicier but that might just be all in my head. I think i like the rotisserie bird better for the way the skin finishes and how it stays more moist. But i like the Bradley for the way it puts more smoke flavor in. I actually started out using pellets from my smoke pistol which worked AWSOME for smoking on the rotisserie. But in the end, i like the way the bird is finished on the rotisserie more so than the way the Bradley puts smoke into it. So for me, i accept that there is less smoke to get the rest of the bird the way i like it.
And this is what supper looked like tonight.
(http://i232.photobucket.com/albums/ee135/Big_Daddy_Lincoln/smoker/727daeca-1c7b-4003-a1a6-de933310c7c.jpg)
that looks good
seemore
Not much for presentation. The wife was behind schedule and had to go out. I did pull it off the stick and cut it up. It was gonna pull it at 165 but i didn't get to it until about 175. That's the nice thing about brining though, it was still moist once it rested. Hopefully next time i will have a little nicer looking picture to show off haha. But what counts is how it tasted and i can tell you with only one drumstick left to put in the fridge, it tasted wonderful.
I would have actually taken better pictures but every time I do that my wife thinks I am the strangest person in the world for photographing food. So most of my shots are either when she is away or when I am in stealth mode.
Looks good to me. I like the idea of the stuffing spices in the brine.Sounds really good. Overall, I'd say I will probably give it a shot.
I have had the best luck using the fresh poultry herb pack you can get at the grocery store. I have used dry spices and herbs but no where near as good.
I've never seen them but will have a look. Are they in the meat section. spice section or with the fresh herbs in the produce section?
I find them in the produce isle. The one that i buy is in plastic rectangular container that hangs on a hook in the chilled isle. I think it says poultry seasoning or poultry spice or something like that. It has stalks of rosemary and sage and whatever else you put in poultry haha. But its all fresh and works awsome.
Quote from: Northern_Smoke on March 02, 2010, 05:44:38 PM
I would have actually taken better pictures but every time I do that my wife thinks I am the strangest person in the world for photographing food. So most of my shots are either when she is away or when I am in stealth mode.
She'll get used to it and will come to expect it. No one even questions the fact that the camera lives in the kitchen anymore. I had a first this weekend when my husband actually gave me constructive comments when I was plating my iron chef entry (This has taken a good 3 or 4 years though).
Nice chicken!
Quote :
I actually started out using pellets from my smoke pistol which worked AWSOME for smoking on the rotisserie. But in the end, i like the way the bird is finished on the rotisserie more so than the way the Bradley puts smoke into it. So for me, i accept that there is less smoke to get the rest of the bird the way i like it.end Quote:
Hi! how ya like the smoke pistol? I have one, but just ordered a smoke daddy Shipping is a $$ problem here. I had trouble keeping the bullets lit. Otherwise ok, but NOT spectacular ..
gb
Quote from: Bangkok Smoke on March 04, 2010, 03:05:38 AM
Hi! how ya like the smoke pistol? I have one, but just ordered a smoke daddy Shipping is a $$ problem here. I had trouble keeping the bullets lit. Otherwise ok, but NOT spectacular ..
gb
I really only used the smoke pistol while i was using the bbq. I drilled a 5/8th in hole in the back and hooked up the pistol. It worked awsome for rotisserie. I did use it a bit for cold smoking but i wouldn't say it was amazing. It cold smoked really well and kept my bbq full of smoke. I had the same problem keeping the bullets going too. That was the frusterating part. But like i said, it worked awsome for rotisserie which is something my other smokers couldn't do or duplicate. I do like the smoke pistol sugar maple alot better than the bradley maple pucks. But the other flavors the bradley has i find are better than the pistol.
Hi ThereN/S,
I liked the sound of the stuffing taste you were on about, could you possibly post it or send it on to me, thanks in advance.
JFG
I am waiting on the Smoke Daddy to compare, And yes the sugar maple bullets are a Great taste..
gb
For anyone that had been asking me what the herb pack i use looks like, here it is :
(http://i232.photobucket.com/albums/ee135/Big_Daddy_Lincoln/smoker/5dc384dc-618d-4376-b84d-380e79a65e3.jpg)
(http://i232.photobucket.com/albums/ee135/Big_Daddy_Lincoln/smoker/245683c2-9394-485e-843a-7f361a76921.jpg)
It doesn't say whats in it but when i can't find the fresh stuff, i usually just put this in the pot:
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon celery seed
1 tablespoon whole peppercorns or 3/4 tablespoon ground pepper
I like to boil some of my liquid for the brine and put the spices in and let them boil for a few minutes to help get the flavor out into the chicken. I will say though that the fresh does a better job
Looks awesome
My rotisserie died on me and I have not replaced it yet
I miss it
heres and idea.... smoke in the Bradley, finish on the spit
Quote from: Bangkok Smoke on March 06, 2010, 11:14:46 PM
I am waiting on the Smoke Daddy to compare, And yes the sugar maple bullets are a Great taste..
gb
Smoke Daddy came in and has been 'Baptized' . I did a Whole Chicken 3 .5 lbs , Brined, Rub 3 parts Lemon Pepper 1 part Paprika . Packed in Herbs = Rose marry Sage Thyme crushed Celery seeds and lemon grass. Took a beer can punched holes about 1 inch down from the top about 1/2 inch Dia holes 4 of them w/ about 2oz of beer left in . put some of the same herbs into the beer can, stuffed the can into the cavity.Note, the Chicken still had the neck on so that end was closed / sealed. Smoked about 3 hrs at 260* to 270* pulled at IT 160.. Basted with apple + lemon Juice the last hr.
Wow! the skin was crisp, even brown color. The meat was very Juicy and did have that 'stuffing' taste you mentioned.
For Smoke I used the Smoke Daddy with Oak and apple pellets.
After 3 hrs of smoke, there was still about 1/2 or more of the pellets left in the Smoke Daddy!
I like this unit a lot more than the 'smoke pistol' .
I can use any wood chips and or pellets readily available here in Thailand and getting it lit and keeping it smoking was just easy.. no problem at all.
Also as the entire unit is simple and can be disassembled, it is a breeze to clean.
No problem with the pellets / wood chips hanging up in the barrel of the Smoke Daddy. It worked a treat!
Sorry.. Pictures next time..
That Pepper /Lemon gave the bird a nice 'Asian' bite. Lemon Chicken is a popular dish here and the 'Out-Laws' did not leave much for late not snacks.. The Cat is upset as she got no left overs either!! Mother In Law is Boiling the carcass for stock / soup..
This was rare for me to get the family approval to the point of no one had any 'Suggestions' for improvement.. as is the norm whenever I serve a dish.. Just a 'Thai' thing..