Roast/Smoked Chicken
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=133737
Printed Date: 31 May 2026 at 4:07pm
Topic: Roast/Smoked Chicken
Posted By: RockCrashing
Subject: Roast/Smoked Chicken
Date Posted: 15 Jun 2020 at 4:05pm
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Roast & Smoked chicken on rotisserie. Wood chips; apple & cherry soaked in brandy.
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Replies:
Posted By: Steps
Date Posted: 15 Jun 2020 at 4:12pm
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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. |
Posted By: Hook-it
Date Posted: 15 Jun 2020 at 5:35pm
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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.
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Posted By: Steps
Date Posted: 16 Jun 2020 at 9:44am
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Got to cure the wood well and remove all the bark.. bench grinder wire wheel works good. |
Posted By: RockCrashing
Date Posted: 16 Jun 2020 at 1:53pm
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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. |
Posted By: Hook-it
Date 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. |
Posted By: Steps
Date Posted: 16 Jun 2020 at 5:50pm
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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? |
Posted By: Hook-it
Date 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. |
Posted By: Hook-it
Date 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. |
Posted By: Steps
Date Posted: 17 Jun 2020 at 8:54am
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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. |