The Fishing Website : Discussion Forums : Roast/Smoked Chicken https://www.fishing.net.nz/forum/ Sun, 31 May 2026 15:07:34 +0000 Wed, 17 Jun 2020 08:54:04 +0000 http://blogs.law.harvard.edu/tech/rss Web Wiz Forums 12.01 360 https://www.fishing.net.nz/forum/RSS_post_feed.asp?TID=133737 <![CDATA[The Fishing Website : Discussion Forums]]> https://www.fishing.net.nz/forum/forum_images/web_wiz_forums.png https://www.fishing.net.nz/forum/ <![CDATA[Roast/Smoked Chicken : I came across a semi retired (from...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1788004&title=roast-smoked-chicken#1788004 Author: Steps
Subject: 133737
Posted: 17 Jun 2020 at 8:54am

I came across a semi retired (from commercial smoking) guy who does custom smokes. Asked a lot of questions.
 1st thing he said  drop manuka and pohutukawa...and the ladies bit.
When he does a custom , say salmon, smoke and its meant to be manukua.. he has to use it cause of the packet label, but the amount is only enough to satisfy the label requirements.

]]> Wed, 17 Jun 2020 08:54:04 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1788004&title=roast-smoked-chicken#1788004 <![CDATA[Roast/Smoked Chicken : ladies notice the smoke, it would...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787962&title=roast-smoked-chicken#1787962 Author: Hook-it
Subject: 133737
Posted: 16 Jun 2020 at 6:27pm

 ladies notice the smoke, it would be more like over smoked with whatever medium has been used, that is easy to do. Smoking needs to be just a waffle of smoke not drowned to the bitter end. ]]> Tue, 16 Jun 2020 18:27:49 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787962&title=roast-smoked-chicken#1787962 <![CDATA[Roast/Smoked Chicken : Steps i use the A-MAZE-N smoker...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787961&title=roast-smoked-chicken#1787961 Author: Hook-it
Subject: 133737
Posted: 16 Jun 2020 at 6:23pm

Steps i use the A-MAZE-N smoker tube loaded with pellet's some times. The 6 inch burns well for up to 2 1/2 hours the 12 inch for up to 5 odd. used for cold smoking or put one in with chosen pellets into BBQ  or such for more smoke. Hickory burns very hot so not so good for cheese. Yes have used all sorts of mediums over the last 50 years just love smoking whatever, always striving to be better that the last cook. Admired another bloke on this forum for his smoking not sure of name.]]> Tue, 16 Jun 2020 18:23:22 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787961&title=roast-smoked-chicken#1787961 <![CDATA[Roast/Smoked Chicken : I went away from manuka and pohutukawa...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787948&title=roast-smoked-chicken#1787948 Author: Steps
Subject: 133737
Posted: 16 Jun 2020 at 5:50pm

I went away from manuka and pohutukawa as tend to be a bit bitter.. ladies notice it more.
 Hickory/ maple/ apple/ fejoa/peach tend to be my main go to.

I have never used pellets.. just dry  trunk punings for a yr or so in fire wood lengths. Then cut to lump sizes, around 25x25 x30 mm  and throw chips over them.
Have you tried using pellet sized wood chips?  or experimented along those lines?

]]> Tue, 16 Jun 2020 17:50:29 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787948&title=roast-smoked-chicken#1787948 <![CDATA[Roast/Smoked Chicken : Don&#039;t think you can buy any...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787916&title=roast-smoked-chicken#1787916 Author: Hook-it
Subject: 133737
Posted: 16 Jun 2020 at 3:12pm

Don't think you can buy any of those in pellet form, pretty sure of that. I also use USA Treager pellets very good. Hickory for most meats, pretty much the same as Manuka. Apple and  Cherry for my cheese.]]> Tue, 16 Jun 2020 15:12:18 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787916&title=roast-smoked-chicken#1787916 <![CDATA[Roast/Smoked Chicken : Hi, thanks for compliment and...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787913&title=roast-smoked-chicken#1787913 Author: RockCrashing
Subject: 133737
Posted: 16 Jun 2020 at 1:53pm

Hi, thanks for compliment and the idea of using new flavour woods for smoking.
Unfortunately my main smoker is a pellet smoker so the only pellets on the market that i'm aware of are imported from US.
Over the past few years I've noticed an increase in the variety of different types of wood. However I would like to buy some local pellets, like Pohutukawa, Feijoa, Manuka, etc 
but I'm unaware of any manufacturers in NZ for these types of pellets.

]]> Tue, 16 Jun 2020 13:53:49 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787913&title=roast-smoked-chicken#1787913 <![CDATA[Roast/Smoked Chicken : Got to cure the wood well and...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787905&title=roast-smoked-chicken#1787905 Author: Steps
Subject: 133737
Posted: 16 Jun 2020 at 9:44am

Got to cure the wood well and remove all the bark.. bench grinder wire wheel works good.
]]> Tue, 16 Jun 2020 09:44:35 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787905&title=roast-smoked-chicken#1787905 <![CDATA[Roast/Smoked Chicken : Bet it tastes as good as it looks,...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787853&title=roast-smoked-chicken#1787853 Author: Hook-it
Subject: 133737
Posted: 15 Jun 2020 at 5:35pm

Bet it tastes as good as it looks, well done.

Yes steps, Feijoa is a lovely wood to use, beautiful sweet flavour all by it's self.
]]> Mon, 15 Jun 2020 17:35:53 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787853&title=roast-smoked-chicken#1787853 <![CDATA[Roast/Smoked Chicken : That looks nice...I do chicken...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787849&title=roast-smoked-chicken#1787849 Author: Steps
Subject: 133737
Posted: 15 Jun 2020 at 4:12pm

That looks nice...
I do chicken pieces in the smoker with apple maple fejoa
A soy marinate.. slow at around 45Deg for 5 or 6 hrs then turn heat up for the last 20 min / 1/2 hr to get internal temps above 65 deg
Still got to get around to a whole chicken.
]]> Mon, 15 Jun 2020 16:12:23 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787849&title=roast-smoked-chicken#1787849 <![CDATA[Roast/Smoked Chicken : Roast &amp; Smoked chicken on...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787848&title=roast-smoked-chicken#1787848 Author: RockCrashing
Subject: 133737
Posted: 15 Jun 2020 at 4:05pm

Roast & Smoked chicken on rotisserie.
Wood chips; apple & cherry soaked in brandy. 


]]> Mon, 15 Jun 2020 16:05:29 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737&PID=1787848&title=roast-smoked-chicken#1787848