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-   -   Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? (https://www.chiefsplanet.com/BB/showthread.php?t=293234)

Fire Me Boy! 10-12-2017 04:12 AM
Quote:
Originally Posted by cooper barrett (Post 13143894)
I smoke with oak and, as mentioned above.you need a sweet fruitwood or pecan to go with it. I go one part oak to 2-3 parts fruitwood.



Did the chicken kinda have a funky heat taste to it? You know a kinda funky smoke taste...That's too much oak.


Yep. Kinda funky smoke flavor. Thanks!

Nickhead 10-12-2017 05:06 AM
Quote:
Originally Posted by cooper barrett (Post 13143894)
I smoke with oak and, as mentioned above.you need a sweet fruitwood or pecan to go with it. I go one part oak to 2-3 parts fruitwood.

Did the chicken kinda have a funky heat taste to it? You know a kinda funky smoke taste...That's too much oak.
too much oak, or too much 'white' smoke? i ask as this is my biggest drawback. i seem to put too many briquettes or wood on, or not full coals, to re-stoke the fire and creates this 'salty novocaine' taste. :D

cabletech94 10-12-2017 05:16 AM
okay, i need your best beer can chicken recipes now. AND GO!!!

GloryDayz 10-12-2017 06:38 AM
Quote:
Originally Posted by philfree (Post 13143870)
The old smoker wore out so I picked up one of these.



http://www.yodersmokers.com/images/p...wichita_12.jpg
Where do you plug it in?

GloryDayz 10-12-2017 06:48 AM
Quote:
Originally Posted by cabletech94 (Post 13143927)
okay, i need your best beer can chicken recipes now. AND GO!!!
* Rub olive oil on the outside and inside,

* Spread rotisserie chicken rub everywhere,

* Use half a can from Campbell's chicken noodle soup instead of beer,

* Fill can with chicken broth,

* Place half an onion and two green apple quarters inside the bird before you put it on the stand,

* Grill to 165 degrees in the breast, move to counter, tent in foil (still on the stand), let stand for 10-12 minutes. (Some say 160, but I don't mess with chicken)

Fire Me Boy! 10-12-2017 07:08 AM
Quote:
Originally Posted by cabletech94 (Post 13143927)
okay, i need your best beer can chicken recipes now. AND GO!!!
**** a chicken with a beer can. Put it on the grill. Cook it till it's done.

Fire Me Boy! 10-12-2017 07:09 AM
Quote:
Originally Posted by GloryDayz (Post 13143962)
* Rub olive oil on the outside and inside,

* Spread rotisserie chicken rub everywhere,

* Use half a can from Campbell's chicken noodle soup instead of beer,

* Fill can with chicken broth,

* Place half an onion and two green apple quarters inside the bird before you put it on the stand,

* Grill to 165 degrees in the breast, move to counter, tent in foil (still on the stand), let stand for 10-12 minutes. (Some say 160, but I don't mess with chicken)
Welcome to dry, chalky chicken breast.

cooper barrett 10-12-2017 07:27 AM
Quote:
Originally Posted by Nickhead (Post 13143925)
too much oak, or too much 'white' smoke? i ask as this is my biggest drawback. i seem to put too many briquettes or wood on, or not full coals, to re-stoke the fire and creates this 'salty novocaine' taste. :D
Best to start coals in separate container then move. You do want blueish smoke not whitish gray stuff that causes creosotes.

srvy 10-12-2017 07:38 AM
Quote:
Originally Posted by Fire Me Boy! (Post 13143979)
**** a chicken with a beer can. Put it on the grill. Cook it till it's done.
This
Spatchcock it and grill it.

In58men 10-12-2017 07:41 AM
I followed this guys exact temperatures and it came out perfect. It was hands down some of the best chicken I’ve ate.

His temps:

https://uploads.tapatalk-cdn.com/201...af5d393a61.png

My outcome:

https://uploads.tapatalk-cdn.com/201...5f2fb5a9cc.png



Sent from my iPhone using Tapatalk

srvy 10-12-2017 07:44 AM
Quote:
Originally Posted by philfree (Post 13143870)
The old smoker wore out so I picked up one of these.



http://www.yodersmokers.com/images/p...wichita_12.jpg
Those Yoders are beasts nice choice.

srvy 10-12-2017 07:46 AM
Quote:
Originally Posted by Inmem58 (Post 13144022)
I followed this guys exact temperatures and it came out perfect. It was hands down some of the best chicken I’ve ate.

His temps:

https://uploads.tapatalk-cdn.com/201...af5d393a61.png

My outcome:

https://uploads.tapatalk-cdn.com/201...5f2fb5a9cc.png



Sent from my iPhone using Tapatalk
:clap:

Fire Me Boy! 10-12-2017 07:49 AM
Quote:
Originally Posted by Inmem58 (Post 13144022)
I followed this guys exact temperatures and it came out perfect. It was hands down some of the best chicken I’ve ate.

My outcome:

https://uploads.tapatalk-cdn.com/201...5f2fb5a9cc.png
Just curious why you spatchcocked and didn't go ahead and split them? And I hope you saved those backs for some stock!

BigRedChief 10-12-2017 07:59 AM
The only casuality for me of hurricane Irma was my smoker. Somehow the rain, storm, humidity, wind or all that got under the cover and I didn't check it for a week. Now, I got an excuse to get another one.

https://farm5.staticflickr.com/4453/...3cd4793a_m.jpg

In58men 10-12-2017 08:32 AM
Quote:
Originally Posted by Fire Me Boy! (Post 13144040)
Just curious why you spatchcocked and didn't go ahead and split them? And I hope you saved those backs for some stock!
I never butterflied a whole chicken before and after watching a few YouTube videos, most recommended the backbones to be removed. Sadly, I didn’t think to make stock :(


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