Smoked Chicken
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I am planning to smoke a couple whole chickens Sunday. Anyone have a good seasoning choice and smoke schedule?
Brianh What kind of smoker are you running? I would definitely spatchcock. As for seasoning are you looking to make your own or just buy something?
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There are lots good commercial seasonings out there, Yard Bird comes to mind. A good cajun seasoning would as well, or a salt, pepper, garlic mix. I’ve never used a PK100 so I don’t have a schedule. When I smoke chicken I usually go for a few hours at 225-250 until I hit my temp target then may bump it up to higher temp to crisp the skin.
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There are lots good commercial seasonings out there, Yard Bird comes to mind. A good cajun seasoning would as well, or a salt, pepper, garlic mix. I’ve never used a PK100 so I don’t have a schedule. When I smoke chicken I usually go for a few hours at 225-250 until I hit my temp target then may bump it up to higher temp to crisp the skin.
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Tex_77 I’ve done a lot of chickens in my barrel cooker and only use Morton’s Season All (not Season Salt.) A split chicken hung in the barrel takes about an hour and 45 minutes depending on the weather.
Randyman I’m a big fan of season all, I think it has more kick than Lawry’s.
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McCormick’s Montreal chicken!
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Brianh An injection or brine with a seasoning that has cold phosphate can help for sure. Obviously too late to matter and I am sure they will come out fine! We recently did a test where we sous vide a pheasant and straight smoked one. The sous vide one spent the last 30 minutes in the smoker to dry the skin but it was a lot more tender and juicy than the smoked one.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Brianh An injection or brine with a seasoning that has cold phosphate can help for sure. Obviously too late to matter and I am sure they will come out fine! We recently did a test where we sous vide a pheasant and straight smoked one. The sous vide one spent the last 30 minutes in the smoker to dry the skin but it was a lot more tender and juicy than the smoked one.
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Spatchcock is the best, the simplest, easiest, & very tasty!
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Although Spatchcock is the best, the simplest, easiest, & very tasty! I have also brined them whole (Non Spatchcock) with a Walton Turkey Cure or Maple for one day, then smoked for several hours. This is also very tasty, but more complicated.
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Speaking of Tasty, here is a bowl full of smoked Chicken Wings. They are great for snacking or yo can just make a meal out of it with the smoked corn on the cob.
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Speaking of Tasty, here is a bowl full of smoked Chicken Wings. They are great for snacking or yo can just make a meal out of it with the smoked corn on the cob.
calldoctoday that’s the only way I do wings, unless I’m eating out
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I have fried em & seasoned after the fact to. But, the smoking is so tasty & more laid back. Frying em better be done on the outside deep frier, in perfect weather, & it is a sporting event.
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calldoctoday
Love chicken wings. Probably of pic of mine somewhere in this thread. Just good eating. -
calldoctoday
Love chicken wings. Probably of pic of mine somewhere in this thread. Just good eating.PapaSop Have you used the salt and vinegar wing shake? I used it on some bacon, but I didn’t get much flavor, maybe I didn’t go heavy on it.
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No, I have not tried that. When frying I would just make up some various spices & through the wings in a big bowl with the spices & toss em. When smoking have made up my own spice combination as with frying or used like a Weber Asian Garlic, Honey Garlic, or Asian Chili Lime. Sometimes with smoking the smoke flavor seems to over power the spices, but that is not necessarily a bad thing.
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PapaSop Have you used the salt and vinegar wing shake? I used it on some bacon, but I didn’t get much flavor, maybe I didn’t go heavy on it.
Tex_77 I have but just on the bacon so far. Not a huge vinegar fan. Will give it a try though.
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