The Fishing Website : Discussion Forums : Smoked Chicken https://www.fishing.net.nz/forum/ Sun, 31 May 2026 12:29:46 +0000 Sun, 27 Nov 2022 18:00:34 +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=136062 <![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[Smoked Chicken : Neighbour knows I like smoking...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1830285&title=smoked-chicken#1830285 Author: Pcj
Subject: 136062
Posted: 27 Nov 2022 at 6:00pm

Neighbour knows I like smoking things so gave me her indian tandoori recipe. What else to do with wet weekends.Need to marinade longer but was a quick thought. No complaints from family

Used left over Webber bricks,doesnt give the smokey flavour,more heat if anything so back to the original apple bricks

Chicken very tender after 6hrs and threw skin away as gets tainted.Thought if this fails might cook some sausages at same time.Interesting taste like salami.




]]> Sun, 27 Nov 2022 18:00:34 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1830285&title=smoked-chicken#1830285 <![CDATA[Smoked Chicken : OMG , delicious ]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1829350&title=smoked-chicken#1829350 Author: fred01
Subject: 136062
Posted: 07 Oct 2022 at 12:17am

OMG , delicious ]]> Fri, 07 Oct 2022 00:17:29 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1829350&title=smoked-chicken#1829350 <![CDATA[Smoked Chicken : Yesterday cook. Six spatchcock...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1824662&title=smoked-chicken#1824662 Author: RockCrashing
Subject: 136062
Posted: 04 Apr 2022 at 8:35am

Yesterday cook. Six spatchcock chickens. Dry the chicken from the marinade, seasoned with dry mix of herbs and Rum&Que Nashville seasoning. Cook at low temp for first 3hrs at 200f and then increase the temp to 350f for the next 30min. Brushed the skin with avocado oil  in the last phase of the smoke, the skin was very crispy and the meat juicy. Smoked using cherry wood.



 





It takes time for the smoker to cool-down. The temp and the smoke is great to do some bacon as well ;)
]]> Mon, 04 Apr 2022 08:35:20 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1824662&title=smoked-chicken#1824662 <![CDATA[Smoked Chicken : RockCrashing wrote:Hi Hook-it...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817072&title=smoked-chicken#1817072 Author: Jaapie
Subject: 136062
Posted: 07 Oct 2021 at 3:45pm

Originally posted by RockCrashing RockCrashing wrote:

Hi Hook-it & Jaapie, how do you guys seasoning you birds ? lol


Hey mate,

The basis for all my chickens start with a jug of boiling water over the birds in the sink. The heat-shock shrinks the skin to tighten it for the cooking which makes it super crispy.

Living in Asia I learned this from the hawker stalls that did the ducks. Used the same principal for chickens and WOW!
Leave the bird for an hour or so for the skin to air dry.

There are so many ways to season a bird, but my wife loves a herbed lime and chilli rub I do.

I stuff a lime or lemon cut crosswise up its arse.
Take a handful of vegetable oil or any neutral oil (not olive oil !!) and massage over the bird covering it all.

  • I have this chilli and lime rub I use on a frequent basis that has just the right heat. Apply liberally over the bird making sure to get a good covering all over. Basically lemon pepper, garlic salt, oregano, basil and thyme that I dry from the garden, some paprika and peri-peri chilli flakes. EDIT: Forgot to mention a teaspoon of brown sugar as well

  • Another rub I do like is a Louisiana gumbo rub - it's an acquired taste, but we like heat.

Cook as usual making sure to rest the bird on its breast so the lime juice in the cavity runs back into the meat.

Hope this gives you a bit of inspiration!Thumbs Up
]]> Thu, 07 Oct 2021 15:45:41 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817072&title=smoked-chicken#1817072 <![CDATA[Smoked Chicken : RC I change around a bit . First...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817063&title=smoked-chicken#1817063 Author: Hook-it
Subject: 136062
Posted: 07 Oct 2021 at 12:42pm

RC  I change around a bit .  First chicken is brined in salt/ onion/cloves /brown sugar for 12 hours just depends on bird size. starting with my oils for skin (1) Extra virgin Olive ) (2) Sesame oil  (3) heat up some butter and lemon rind with bit of EVirgin. Next is salt /pepper with small amount of Chicken stock seasoning then some All purpose seasoning when rubbed I sprinkle some dry sage over that. Leave for an hour then slow cook smoke. I add similar flavour's into my stuffing.
 
I use other bits and pieces depends on what I want . I do not use much if any garlic . I think you have plan sorted all comes down to experimenting.
]]> Thu, 07 Oct 2021 12:42:19 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817063&title=smoked-chicken#1817063 <![CDATA[Smoked Chicken : Hi Hook-it &amp; Jaapie, how do...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817059&title=smoked-chicken#1817059 Author: RockCrashing
Subject: 136062
Posted: 07 Oct 2021 at 11:39am

Hi Hook-it & Jaapie, how do you guys seasoning you birds ? lol]]> Thu, 07 Oct 2021 11:39:50 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817059&title=smoked-chicken#1817059 <![CDATA[Smoked Chicken : Thanks for that Jaapie.All of...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817056&title=smoked-chicken#1817056 Author: Hook-it
Subject: 136062
Posted: 07 Oct 2021 at 11:30am

Thanks for that Jaapie.  

All of my 'meat cooks' are covered and  rested. Just found the Bradley with the warm dry air dried my cooks out a bit. Bradley cookers are still a good option for set and forget, not wanting to diss the product.Thumbs Up
]]> Thu, 07 Oct 2021 11:30:28 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817056&title=smoked-chicken#1817056 <![CDATA[Smoked Chicken : Thanks guys, most of the time...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817049&title=smoked-chicken#1817049 Author: RockCrashing
Subject: 136062
Posted: 07 Oct 2021 at 10:52am

Thanks guys, most of the time I don't comment how good it was, I think from the picture you can tell it is very juicy with nice smoke coulor. 
I can tell you it have ton of flavour, some from the rub but mostly from the smoke. 
Steps, initally I was going to season the birds with only salt&pepper but in last moment decided to try small amount of new rub i haven't use before.
My wife ask after eating the chicken if by chance they put something to the rub which might be illigal :))) 

The rub http://cimarrondocs.com

 
 
One more thing, a video.
I like his cooking, one thing i don't agree with him is "chicken are dirt cheep" my birds were damn expensive Shocked 

http://www.youtube.com/watch?v=-JJx4eZNmz4  
]]> Thu, 07 Oct 2021 10:52:56 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817049&title=smoked-chicken#1817049 <![CDATA[Smoked Chicken : Hook-it wrote:Love doing mine...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817046&title=smoked-chicken#1817046 Author: Jaapie
Subject: 136062
Posted: 07 Oct 2021 at 9:06am

Originally posted by Hook-it Hook-it wrote:

Love doing mine stuffed some say you should not as it dries the meat but no it does not . In saying that my worst chickens were done on a Bradley smoker seemed to dry them out, no offence bradley. I use a Weber or my other's are Kamado JR or Treager they all give a very good moist meat/chicken.


I do a lot of smoked chickens on a regular basis - charcoal and in my trusty weber.

@Hook-it (and any others with dry meat)

Mate, if the birds are tending to dry out a bit, might I suggest turning them over when they are done and resting them breast side down.

It takes all of about 15 minutes and all the juices run back into the bird.

It makes a huge difference to the juiciness and improving eating quality.

Try it.Thumbs Up
]]> Thu, 07 Oct 2021 09:06:48 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817046&title=smoked-chicken#1817046 <![CDATA[Smoked Chicken : truss your chooks bro, they come...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817033&title=smoked-chicken#1817033 Author: BananaBoat
Subject: 136062
Posted: 06 Oct 2021 at 8:27pm

truss your chooks bro, they come out even better]]> Wed, 06 Oct 2021 20:27:06 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=136062&PID=1817033&title=smoked-chicken#1817033