I cooked up some boneless chicken breasts tonight with 'wild apple' per the bag's description. I used about 1.5 oz and cooked at 300*. It came out with way too much smoke flavor. What do others use for boneless chicken?
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Boneless CB at 300 won't take 45 min to be finished.
If 1.5 was too much, just cut back, or switch the wood type.
OR
Put the wood in, bring it up to temp, and then as the gray / white smoke clears, put it in. The wood is now producing clear/blue/clean smoke.
It's the particulates in the white smoke that give it a heavier taste.
If 1.5 was too much, just cut back, or switch the wood type.
OR
Put the wood in, bring it up to temp, and then as the gray / white smoke clears, put it in. The wood is now producing clear/blue/clean smoke.
It's the particulates in the white smoke that give it a heavier taste.
DBA - I've smoked chicken one time (my second smoke ever)...
i brined my chicken
mixed mayo and CS spicy chicken rub together
rinsed brine off chicken
applied mayo/rub mixture
smoked at 275* with 1.5oz hickory
finished on grill to crisp up skin.
Everyone loved it. I thought it had a little to much smoke myself... Maybe a little less wood next time for me and you?
Was your chicken breast skinless?
i brined my chicken
mixed mayo and CS spicy chicken rub together
rinsed brine off chicken
applied mayo/rub mixture
smoked at 275* with 1.5oz hickory
finished on grill to crisp up skin.
Everyone loved it. I thought it had a little to much smoke myself... Maybe a little less wood next time for me and you?
Was your chicken breast skinless?
ahhh, good idea Smokin... i never thought about waiting till the clean smoke cycle starts and then putting the chicken in... I'll try that myself next time! 
If around a lot of cooks,you may find some that use only the seasoning on their well seasoned pit to provide smoke for poultry.
quote:Originally posted by Duck_Commander:
ahhh, good idea Smokin...
I try. That's my one shot for today... LOL
great idea ... thanks
Tom - when i wrote my first post in this thread, i was thinking about that too... Could a smoker that is 'seasoned' produce the right about of flavor needed for poltry?...
i guess if i hung around some good cooks, i'd have already known the answer... but at least i'm on the right path of thinking!
Smokin - you mean you only get one shot a day? LOL
i guess if i hung around some good cooks, i'd have already known the answer...
but at least i'm on the right path of thinking!Smokin - you mean you only get one shot a day? LOL