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=136062
Printed Date: 26 Jan 2026 at 1:45pm
Topic: Smoked Chicken
Posted By: RockCrashing
Subject: Smoked Chicken
Date Posted: 06 Oct 2021 at 3:54pm
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Low at 225f/107C for the first 2:45min and then increase the temperature to 325f/163C until internal temp on the breast is 162/72C. So my two big birds at 1.8kg each finish cooking in 3.5hr. cherry wood used.     |
Replies:
Posted By: Muppet
Date Posted: 06 Oct 2021 at 4:16pm
| Looks great RC. But there is something about smoked chicken I don’t like 😂 I think I really only like smoked salmon and mussels. |
Posted By: Hook-it
Date Posted: 06 Oct 2021 at 5:47pm
| Rockcrashing, they look really good. Muppet too much smoke can kill the programme for sure, my opinion . Those look very well done. 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. |
Posted By: Steps
Date Posted: 06 Oct 2021 at 6:00pm
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Smoke chicken be it butterflied or a tray of supermarket marinated pieces brought quickly at the supermarket are a stable (along with Angus sausages) for filling any empty shelves when we smoke... Fish fillets usually 5 to 6 hrs around 40 deg... Then crank the heat up to get internal chicken to around 70 for 10 mins. Cherry is nice... What is the rub? |
Posted By: BananaBoat
Date Posted: 06 Oct 2021 at 8:27pm
| truss your chooks bro, they come out even better |
Posted By: Jaapie
Date Posted: 07 Oct 2021 at 9:06am
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.  ------------- "Only when the last tree has died, the last river has been poisoned and the last fish has been caught,will we realize that we cannot eat money" - 19th Century Indian Creed |
Hook-it wrote:Posted By: RockCrashing
Date Posted: 07 Oct 2021 at 10:52am
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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" rel="nofollow - 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  http://www.youtube.com/watch?v=-JJx4eZNmz4" rel="nofollow - http://www.youtube.com/watch?v=-JJx4eZNmz4
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Posted By: Hook-it
Date Posted: 07 Oct 2021 at 11:30am
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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.
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Posted By: RockCrashing
Date Posted: 07 Oct 2021 at 11:39am
| Hi Hook-it & Jaapie, how do you guys seasoning you birds ? lol |
Posted By: Hook-it
Date Posted: 07 Oct 2021 at 12:42pm
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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.
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Posted By: Jaapie
Date Posted: 07 Oct 2021 at 3:45pm
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.
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! ------------- "Only when the last tree has died, the last river has been poisoned and the last fish has been caught,will we realize that we cannot eat money" - 19th Century Indian Creed |
Posted By: RockCrashing
Date 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 ;)
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Posted By: fred01
Date Posted: 07 Oct 2022 at 12:17am
| OMG , delicious |
Posted By: Pcj
Date Posted: 27 Nov 2022 at 6:00pm
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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.  ------------- "Times up" |