smoked chicken

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Just got my smokette two days ago. Seasoned yesterday 3 oz hic and 2 pieces of fatty pork. Started 250 for 30 min then 200 rest of way. Actually went 6 hours. Of course the meat was WAY overdone but I just wanted to season smoker with it anyway. I trimmed some wings(16),legs(5) and thighs(6),marinated, rubbed with cs spicy chicken and fridge overnight. Now in smoker and using 1/2 oz apple. Wondering about how long (I know...done when done) but approx. for each @225?

6/29/086:18 AM

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Former Member

Half chickens(backs removed) usually take me about 3 to 3.5 hrs. However, I use a thermometer and always take to 180 deg.
It is strongly suggested that you always use a thermometer, especially with chicken

6/29/0810:03 AM

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brewbekMember

quote:
Originally posted by Axel Walters:
Half chickens(backs removed) usually take me about 3 to 3.5 hrs. However, I use a thermometer and always take to 180 deg.
It is strongly suggested that you always use a thermometer, especially with chicken

Ditto that, I always stick 'em, with a thermometer that is.

6/29/088:39 PM

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Ringo_54 (Guest)

took to 180. very good chicken. skin more rubbery than I thought, so just removed it.

6/30/081:35 PM

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Former Member

quote:
Originally posted by Ringo_54:
..skin more rubbery than I thought, so just removed it.

Frequent topic. Do a search of rubbery chicken and see.

It's a funciton of temp. Smoke it at a higher temp for the fat to render out of the skin. Unfortunately in the smaller CS's you can't. I do mine at 275 or 325

6/30/081:54 PM

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stevegardnerMember

I cook chicken at high temps. Not everything is about low and slow. As for the skin, its kind of a non issue whether its rubbery to me. I just look at it and toss it in the trash....even if it were crispy I would do the same...

6/30/082:37 PM

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Ringo_54 (Guest)

thanks for all the help. Do the higher end CS smokers offer the higher temp option? Other thanh running under broiler or using weber etc, don't know if rubber skin can be totally eliminated.

7/1/087:28 AM

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tomMember

Here is the technique that Jumpin' Jim used to dominate KCBS comp chicken for years and many cooks use a variation of.

He cooks on Cookshacks,as well.

Most folks toss the skin,but judges like to see if it will "bite through".

Jumpin' Jim's Chicken

Like Smokin' say's do the search and get more answers than you want.

Yes ,some commercial models can do 300Âº,and the FEC s,higher.

7/1/088:48 AM

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