I am about to cook a chicken!!
I brined it in a soloution of sugar, salt, brown sugar peeper and water. and let it sit overnight.
I have now dried it for an hour or two and am about to cook it no idea how yet will come to me as i do it. The chicken is about 2.2kg (4.8lb) i am thinking of throwing it in and then bringing the temperture up to about 220°F and then cook for about three hours and maybe an hour at 375°F in the oven.
Any suggestions? Yes i Know i have to buy a thermometer but i will gauge it by looks ie running clear etc
regards
Scott
Stormdiver
I've found with chicken that I smoke them for 3 or 4 hours until they are nicely dark brown and fully smoked. The smoker may not get up to 200 but not to worry) Then take them out and insert thermometer (once you've nipped out and bought one!) and then put them in the oven at 325 deg F (or Regulo equivalent; the same oven temp that I use for normal roasting) and make sure that the temp gets to around the 150 - 160 mark. Wiggling legs and juices running clear etc. doesn't work very well as an indicator for me when they have been in the smoker for some time.[:p]
Thanks Richard,
Well took it out at about 3hrs 45mins and it was almost done but took your advice and bungged it in the oven for about 30-60 mins more came out a treat. Used Maple as i had not tried it before, what biscuit do most of you lot use for Chicken, beef and game? I know what it says in the instructions but prefer to here you guys account
Scott[:D]
Stormdiver
I have tended to use Hickory for nearly everything and some Mesquite. Their Chicken in Maple Syrup and salt (sounds awful doesn't it!) is dead simple, no advanced preparation, and I used Maple (Couldn't be ah'd to go out and buy some more Hickory at that moment) on that to very good effect.
I just did some pheasant, a teal and a couple of partridge (Chukkar, not yours) in Hickory but I suspect it was too strong or too long; I'll tray Maple or Apple or Alder next time.[:p]
Recommend you check some of the threads here regarding bricks, thermometers etc.
Take care
Richard
Hi Richard,
I am just waitting on some fowl, as a few people want to try smoked chicken now, will probably use hicory this time. I will brine overnight again as my chicken was beutifully moist, used about a gallon of water and 1/2 cup salt and sugar for the brine and when i had it cold the smoke was all the way through which was quite good considering I forgot to poke the chiken all round to help the brine get in. Though i did lift the skin on the breast and made sur the chicken was fully submerged
Maple was alright but will try hicory or Alder this time round.
Though will have to source some of the oak ones as most of the food I have is done that way. Though to be fare before the bradley all i ever had was smoked fish or sausages and bacon and none of them compare to what i do at home now.
also found a thermometer so will be better prepared this time[:D]
Stormdiver
I'm going to do chicken today....
I will use a dry rub (no marinating overnight or in a brine)
and stuff a can of apple juice in the cavity - will strive for 200-220 on the BS for 4 hours with a thermometer in the breast going for 160-165.
Once at that temp, I will pull off and let sit for 20 minutes going for 170 degrees.
I will be using mesquite pucks for 3 hours....
"A mans got to know his limitations"
Glendora, CA - USA!
Ok...got it done and it's beautiful!
If anyone can give info as to how to post a pic, I will do so...
4 hours
220 degrees
3 hours mesquite smoke
dry rub
can of apple juice in the cavity
165 degrees in the breast...will wait another 20 minute for it to get to 170 off the smoker...dinner time!
"A mans got to know his limitations"
Glendora, CA - USA!
(C:Documents%20and%20SettingsMartinMy%20DocumentsMy%20Pictures509018.jpg)
I believe that you just insert the path to the image into the message between the letters img in brackets and /img also in brackets.... if this is how it works the will be a picture here
When in doubt smoke it.
Edit... I guess it only works for pic that is on the internet. I could see mine until i deleted it off my computer.
Test...here's my chicken (http://www.getbentsportfishing.com/portal/forum/uploads/FUZZYBEAR/P1010010.JPG)
"A mans got to know his limitations"
Glendora, CA - USA!
There is a test forum on the board. You might want to practice on it to get the hang of things.
Looking forward to the pictures!
Yeah, I've got to do that cuz the pics are not showing up...usually forums open up a window and say where do you want to get the picture from...this one doesn't so I'll have to experiment!
"A mans got to know his limitations"
Glendora, CA - USA!
<font color="navy"><font face="Comic Sans MS">If any of you actually get the hang of posting a picture, I'd love to get the simple answer. It appears that, unless the picture is on the net, you cannot insert it!</font id="Comic Sans MS"></font id="navy">[:(]
Yes the picture must be on the internet. such as geocities or some place that has a photo album service.Usually a small fee is required.($5.00 a month).Then all you do is insert a link (the URL) to your picture site.So your not actually posting a picture just the link. Thank you Jon for the information.
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Tried my hand at smoking a chicken this weekend- results were awesome![:D][:D] I used the same basic recipe as Fuzzybear except without the apple juice but I did use apple bisquettes. I let it cool and peeled off the skin- although the skin did look delicious after pulling out of the smoker- nice and crispy. Finger lickin' good- goes great with a pint or two of your favorite golden lager! Or pilsener. Very moist.
Last nite a threw a couple more birds into the smoker this time stuffing a beer can with onions and garlic into their backsides and used a dry rub on the exterior. I pulled them out late last night and the initial results look great- didn't try it hot- will let you know tomorrow how it worked. Do you usually eat it hot or cold?
I have yet to meet a chicken I didn't eat.
And to think that I bought this smoker to make jerky...It's way down on my list of things to treat to smoke.
Cold Smoke
CS,
It's great either way. I hot-smoked a chicken a few years ago for a New Years Party & it got DISSOVELD in about 15 minutes! Opposite take, had a bunch of leftovers at Indy last year and they got mowwed after the race.
If you do it right, there's nothing better.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
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
<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.
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
[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.
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>
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!
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?
<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,
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?
<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.
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
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!
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"
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.
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!
The key to a crispy crust is the removal of moisture. Smokers that use a huge waterpan to dispel the heat introduce more moisture. Thankfully, the Bradley does not & you can control the moisture dissapation by regulating the top vent.
Also key is the amount of food you're cooking in a session. It's easy to get a nice crust on one chicken, almost impossible if you're doing six at a time. I would smoke them until about 140F & finish them off in the oven.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">The key to a crispy crust is the removal of moisture. Smokers that use a huge waterpan to dispel the heat introduce more moisture.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Well, that sure answers my question. I had a waterpan.[:D] Thanks Kirk