I am planning to smoke a couple whole chickens Sunday. Anyone have a good seasoning choice and smoke schedule?

]]>https://waltonsdev.nodebb.com/topic/2058/smoked-chickenRSS for NodeThu, 10 Sep 2026 21:43:24 GMTSat, 01 Feb 2020 01:48:37 GMT60Yes, get the heat up really high for the final smoke & that seems to get em bubbling & more crispy.

]]>https://waltonsdev.nodebb.com/post/13762https://waltonsdev.nodebb.com/post/13762Mon, 24 Feb 2020 21:17:27 GMTThrow em in the bowl & toss em with the spices after the fry.

]]>https://waltonsdev.nodebb.com/post/13760https://waltonsdev.nodebb.com/post/13760Mon, 24 Feb 2020 21:16:27 GMTBrianh They definitely need crisped up in my opinion or the skin just seems to be rubbery to me. I usually just pull them off the smoker, and crank the heat up and then throw them back on for a few minutes.

]]>https://waltonsdev.nodebb.com/post/13758https://waltonsdev.nodebb.com/post/13758Mon, 24 Feb 2020 21:15:23 GMTTex_77 I have but just on the bacon so far. Not a huge vinegar fan. Will give it a try though.

]]>https://waltonsdev.nodebb.com/post/13757https://waltonsdev.nodebb.com/post/13757Mon, 24 Feb 2020 21:13:07 GMTNo, 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.

]]>https://waltonsdev.nodebb.com/post/13756https://waltonsdev.nodebb.com/post/13756Mon, 24 Feb 2020 21:12:53 GMTI have done smoked wings a couple times, then threw them on a hot gas grill to crisp up the skin and caramelize the sauce. They are fantastic1

]]>https://waltonsdev.nodebb.com/post/13755https://waltonsdev.nodebb.com/post/13755Mon, 24 Feb 2020 21:11:56 GMTPapaSop 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.

]]>https://waltonsdev.nodebb.com/post/13754https://waltonsdev.nodebb.com/post/13754Mon, 24 Feb 2020 21:10:28 GMTcalldoctoday
Love chicken wings. Probably of pic of mine somewhere in this thread. Just good eating.

]]>https://waltonsdev.nodebb.com/post/13752https://waltonsdev.nodebb.com/post/13752Mon, 24 Feb 2020 21:09:29 GMTI 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.

]]>https://waltonsdev.nodebb.com/post/13751https://waltonsdev.nodebb.com/post/13751Mon, 24 Feb 2020 21:09:21 GMT

]]>https://waltonsdev.nodebb.com/post/13749https://waltonsdev.nodebb.com/post/13749Mon, 24 Feb 2020 21:03:52 GMTcalldoctoday that’s the only way I do wings, unless I’m eating out

]]>https://waltonsdev.nodebb.com/post/13748https://waltonsdev.nodebb.com/post/13748Mon, 24 Feb 2020 21:02:33 GMTSpeaking 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.

]]>https://waltonsdev.nodebb.com/post/13747https://waltonsdev.nodebb.com/post/13747Mon, 24 Feb 2020 21:00:59 GMTAlthough 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.

]]>https://waltonsdev.nodebb.com/post/13744https://waltonsdev.nodebb.com/post/13744Mon, 24 Feb 2020 20:59:37 GMTSpatchcock is the best, the simplest, easiest, & very tasty!

]]>https://waltonsdev.nodebb.com/post/13743https://waltonsdev.nodebb.com/post/13743Mon, 24 Feb 2020 20:57:32 GMTJonathon they were good. I was planning to inject with butter garlic marinade but had too many things going this weekend. A reason to do it again?

]]>https://waltonsdev.nodebb.com/post/12608https://waltonsdev.nodebb.com/post/12608Mon, 03 Feb 2020 00:34:00 GMTBrianh 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.

]]>https://waltonsdev.nodebb.com/post/12605https://waltonsdev.nodebb.com/post/12605Sun, 02 Feb 2020 23:42:56 GMTChickens are in. One with Season All and one with a locally blended seasoning I like on everything else, so why not chicken?

]]>https://waltonsdev.nodebb.com/post/12571https://waltonsdev.nodebb.com/post/12571Sun, 02 Feb 2020 19:25:57 GMTMcCormick’s Montreal chicken!

]]>https://waltonsdev.nodebb.com/post/12560https://waltonsdev.nodebb.com/post/12560Sun, 02 Feb 2020 03:12:43 GMTRandyman I’m a big fan of season all, I think it has more kick than Lawry’s.

]]>https://waltonsdev.nodebb.com/post/12518https://waltonsdev.nodebb.com/post/12518Sat, 01 Feb 2020 22:01:01 GMTTex_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.

]]>https://waltonsdev.nodebb.com/post/12517https://waltonsdev.nodebb.com/post/12517Sat, 01 Feb 2020 21:59:43 GMTThere 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.

]]>https://waltonsdev.nodebb.com/post/12485https://waltonsdev.nodebb.com/post/12485Sat, 01 Feb 2020 02:23:10 GMTPk100. Open to suggestions on seasoning, can go either way

]]>https://waltonsdev.nodebb.com/post/12478https://waltonsdev.nodebb.com/post/12478Sat, 01 Feb 2020 02:05:34 GMTBrianh 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?

]]>https://waltonsdev.nodebb.com/post/12471https://waltonsdev.nodebb.com/post/12471Sat, 01 Feb 2020 01:57:08 GMT