HOW TO SMOKE A CHICKEN
Ingredients:
Hickory wood - soaked in water for one hour
Charcoal - I use +Kingsford
Granulated Garlic
Sea Salt
Pepper
Seasoned Salt
Chili Powder
I used cooksafe rubber bands to secure the legs.
I also cut off all of the excess skin, fat and tail.
I also rinsed my chickens
Sprayed them with a little olive oil before putting the seasonings on.
Prepare your smoker and your chimney starter. If you do not know how to use a chimney, how to make a foil pan nor do you know how to prepare a smoker (I use a +Weber Kettle), you might want to purchase my video on How to Smoke Pulled Pork. (Link below)
I stoked my fire with additional coals twice during the 2 hour cook. Some smokers cook hotter, so make sure you are checking to see if the chicken is done periodically. You check by putting a thermometer (I use a digital) between the breast meat and the leg (do not touch a bone). You want poultry to be at 165 degrees.
Find me on:
If you want a step-by-step instructional video, I have a smoked pulled pork DVD that I sell for $7 (includes shipping).
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