<![CDATA[Smoked chicken]]>20190609_151520.jpg
Thought i would try some smoked chicken

]]>https://waltonsdev.nodebb.com/topic/1395/smoked-chickenRSS for NodeFri, 11 Sep 2026 12:35:07 GMTMon, 10 Jun 2019 00:13:15 GMT60<![CDATA[Reply to Smoked chicken on Wed, 12 Jun 2019 14:49:31 GMT]]>Jonathon i dont have the knowledge of usually what seasons to use so i just throw premade on it. See picture. Set the smoker at 225° with a 165° internal temp set on probe. It was about 2 to 2 1/2 hours. The PS seasoning was from a gift pack i got for buying the smoker from them. 20190611_191924.jpg

]]>https://waltonsdev.nodebb.com/post/6099https://waltonsdev.nodebb.com/post/6099Wed, 12 Jun 2019 14:49:31 GMT<![CDATA[Reply to Smoked chicken on Tue, 11 Jun 2019 20:43:22 GMT]]>Jonathon tell her to give you the bacon and it is there to keep the chicken moist during smoking

]]>https://waltonsdev.nodebb.com/post/6092https://waltonsdev.nodebb.com/post/6092Tue, 11 Jun 2019 20:43:22 GMT<![CDATA[Reply to Smoked chicken on Tue, 11 Jun 2019 20:37:39 GMT]]>Jonathon I have a fridge magnet that says everything is better with bacon, and I agree, but I still prefer sausage!

]]>https://waltonsdev.nodebb.com/post/6090https://waltonsdev.nodebb.com/post/6090Tue, 11 Jun 2019 20:37:39 GMT<![CDATA[Reply to Smoked chicken on Tue, 11 Jun 2019 20:32:47 GMT]]>craigrice I generally subscribe to the wrapping things in bacon makes them better theory. The issue is my wife (isn’t it always!) is a recovering vegetarian and the one thing she will eat is Chicken so I am limited in what I can do with it!

]]>https://waltonsdev.nodebb.com/post/6089https://waltonsdev.nodebb.com/post/6089Tue, 11 Jun 2019 20:32:47 GMT<![CDATA[Reply to Smoked chicken on Tue, 11 Jun 2019 20:05:31 GMT]]>Jonathon did you wrap your chicken in bacon before smoking if not you should try it

]]>https://waltonsdev.nodebb.com/post/6087https://waltonsdev.nodebb.com/post/6087Tue, 11 Jun 2019 20:05:31 GMT<![CDATA[Reply to Smoked chicken on Tue, 11 Jun 2019 03:36:17 GMT]]>Jonathon My own personal blend for spices for chicken are Sage, Oregano, Thyme and Taragon blended together then mixed 50/50 with a mix of Garlic powder, Onion powder and black pepper. Lightly dust the meat and smoke it on my YS640. Absolutely delicious.

]]>https://waltonsdev.nodebb.com/post/6082https://waltonsdev.nodebb.com/post/6082Tue, 11 Jun 2019 03:36:17 GMT<![CDATA[Reply to Smoked chicken on Mon, 10 Jun 2019 13:31:04 GMT]]>twilliams What temp, time and what did you put on it? Skin looks good, I generally eat chicken mostly skin free. I smoked chicken breast both Saturday and Sunday. Sunday I just put Rosemary Basil &Thyme seasoning on it and it turned out beautiful and tasty as well.

]]>https://waltonsdev.nodebb.com/post/6040https://waltonsdev.nodebb.com/post/6040Mon, 10 Jun 2019 13:31:04 GMT