whole chicken recipe

I'd skip the wine pan.

This is a moist cooker.

Try it simple at first and take notes as to what you would change next.

Go light on the wood.

A couple of oz.

I'd do this one at 225� and cook until the internal temp in the deep thigh is about 175�.

Use your favorite poultry rub,under and on the skin.

Cook on your center rack.

If you have things you didn't like,ask the forum.

Here's a really simple recipe: Remove giblets from a whole frying chicken. Tear off any big gobs of fat. Rub inside and out with a teaspoon or so of salt, kosher works best but regular is OK. Put in cookshack on rack. Use not more than 2 oz wood, even 1 oz will be good. Set to 250F. Check after 2.5 hours or so, when leg bone feels like it'll almost pull out it's done. To serve, discard skin and slice or pull chicken off bones.

If you want to get fancier, brining is a good next step.

I like Mojo sauce on chicken. Can find it in the Cuban section of groceries here. Marinate about 1 hour or two, then let the chicken kind of dry. Put it in at a high heat maybe 20 minutes, then cut the heat and cook it for about 2 hours at about 200. Brush it with the Mojo and let it cook a tiny bit longer.
Peggy

thank you'all for the reply.I smoked the first 2 chicks for about 4 &1/2 hrs.with 1 piece of wood.they were done but not as much as I like them. the 3rd one I smoked for 5&1/2 hrs.with 1&1/2 pieces of wood,with a roasting pan on the bottom shelf with some white wine,garlic powder,cajun seasoning & water (pan about half full) rubbed the chicks down with cs chicken seasoning,lemon pepper seasoning,& garlic powder,stuffed a 1/2 an apple, & a 1/2 an onion on the inside of the chicks & the last one I smoked was great.Great smoke taste,& great flavoring all together.all 3 chicks weighed about 4 lbs. each.the thing is, I;m learning all about how to smoke in this cs.thank you all who replied.

Seems like a long time, but when they're done they're done! What temperature did you use? One of the first pieces of advice I got from this forum was to cook chicken at 250F.

Try "Lawerys" seasoned salt and mayonnaise. Just put some mayo in a small bowl, add the seasoned salt until it's good and orange looking.... (1/2 cup mayo and 2 or so tablespoons of S. salt) and rub inside and out.

cook as described above so it pulls off the bone.

I have rave reviews from family and co workers.

d9

d9
That sounds fantastic!
Peggy

TJR,I smoked the first ones @ 225,the second one @ 240.

D9,what doe's the mayo do to the chickens

I can't find any usefulness in using mayo on yardbirds. They seem to have so much fat under and in the skin that it is not an issue with drying out. I have used mayo when doing birds on the bbq grill and always use it when doing salmon on the grill.

Is it a holdover from grilling.. or does it actually help in the smoker? I've never had a bird come out of my smokette where the skin was not rubbery. I always either remove the skin or finish on the 'q.

Bill

fireplug,
here is a recipe that i am working on for catering feel free to use it.
rub
2tsp sesame seeds
2tsp wasabi powder
2tsp kosher salt
grind to a fine powder

rub chicken with 3 Tbs sesame oil

i did this like a beer butt chicken so step one is really fun

1- drink all the beer from 12 ounce can
2- fill the can 1/2 full with sake (made the mistake of tasting that but yer on yer own)
3- clean out the bird and pat dry let air out bout 60 mins
4- take the oil and rub the bird
5- rub in the rub
6- shove (opps i mean place the can) on the birds bum
7- cook over low heat and nice smoke like orange or pecan

ok while that is going you can make a glaze while you check the quality of your other beers. try this

zest of 1 whole lime
1/2 cup kikkoman
5 cloves garlic smashed
1/2 cup fresh lime juice (use the limes you zested)
1 cup sugar granulated
combine and cook all the above until thick. take off heat. this takes like 5 or maybe 7 mins

before serving brush your bird with it. i did this in 20 min intervals right before it was done.
this would be 2 times on the brushing and go lite so it doesn't burn.

one thing i am thinking of adding is lemongrass and maybe a tiny amount of fish sauce and cilantro to this sauce. also for service the rice noodles that you can fry and they puff up would be for sure really kewl but for the life of me i cant remember the correct name of those but it sure would look pretty sitting an a nest of
those.

like i said i am still working on this one but the docs where peggy works haven't complained about the samples so far
jack
2 Greyhounds....SMOKIN!!!!

Sounds extra good Prisonchef - will try it on my next Cornish hens. However, you should change the name to Mt. Fuji Eagle.

Richard, that does seem like a long time at 240F, but maybe you just like your chicken extra done. I've cooked fryers that long because I went off and left them longer than I thought I would, didn't really get overcooked just smokier and more tender.

Yes there is oil in the mayo,but there is also acid.

It certainly isn't a necessity,but some folks have had good results.

See it more with turkey,probably.

On big birds[capon,turkeys], it may be an easier method of equal distribution of rub,etc.

The easy way out of the dilemma on yardbirds is to cook one each way.

Thanks for the recipe prisonchef,sounds real good to me too,I might have to try this.

tjr,about every 30 minutes I wiggled the legs & it took that long for the chicks to fall off of the bone like I like.they was not dried out & the skin was not rubbery like the first ones.you could actually eat the skin,it probably had something to do with the water pan with the wine & herbs in it,this is what I used to use in the barrel smokers & turned out great results like the last one I did in the cs.I like my chickens juicy & too fall off the bone.