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Old 05-24-2009, 09:23 PM   #1
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Smoking Chickens

We are going to smoke some whole chickens tomorrow on a small Hondo smoker that we have only used one time for smoking brisket (which was pretty good, but a little dry). We have the wood soaking, so we know that much . I was just wondering if anyone had any tips/techniques to help us out. What do we do to the chicken before putting it on the smoker? Baste? If so, with what?

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Old 05-24-2009, 10:19 PM   #2
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Cooksie,

Sent you a PM :)

Good Luck.

Munky.
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Old 05-24-2009, 10:21 PM   #3
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I hot smoke whole birds on a weber. Obviously indirect heat. I oil and rub with a cajun salt and spice mix, truss the bird, and go for 1 hr (3 lb) 1 hr 15 min (5 lb), 1 hr 30 min (7 lb). I use mesquite for chicken.

I have also used whole sprigs of rosemary...very fragrant.

THe birds are nicely smoked and incredibly juicy.
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Old 05-24-2009, 11:10 PM   #4
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I have used my smoker to do whole chickens as well as surround with charcoal/indirect on a regular grill. Actually, soaking the wood isn't a big deal. If you insist on soaking 30 minutes is plenty of time.

I rub the inside with butter and the rub, place on a beer can where I have poured out half and added some butter, onion, and some of the rub, then rub the outside with more butter and rub. The rub I make has kosher salt, brown sugar, dry mustard, garlic powder, onion powder, smoked paprika, oregano, cayenne, chili powder, cumin, white pepper, and I think that's about it. In an actual smoker the chickens can take up to 5-6 hours. Indirect, with the coals on all sides of the bird, takes about 1 1/2 to 2 hours, depending on the intensity of the heat.

And stick it's little wings behind like it's resting.
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Old 05-25-2009, 08:59 AM   #5
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BBqing a whole intact bird on an offset can be done but it can be a challenge. Suggest you butterfly (spatchcock) the bird(s)...It will cook faster, and more evenly --- Season, and brown a little over direct heat (firebox)... Then Move to the cooking chamber with the legs/thighs facing the fire box ... bone side down. Persoanly I like the thigh meat to reach 170*-180* -- Time will depend on your fire, size of birds, number of birds, etc..Somewhere between 1 1/2 and 3 hours should do the trick, but check the thigh meat with a thermometer....

Have Fun!
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Old 05-25-2009, 09:51 AM   #6
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Thanks everyone! Looks like lots of really good info here. I'm going to show all of this to the Chief Q'r.
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Old 05-25-2009, 09:09 PM   #7
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I'm a happy camper! I used Munky's seasonings. Forgot to tuck the little wings :(, and have such a small smoker that spatchcocked wouldn't fit (we did two).

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Old 05-25-2009, 11:16 PM   #8
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looks beautiful to me!
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Old 05-26-2009, 02:18 PM   #9
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Thanks, they were/are very good (just had some more for lunch). We'll be doing that again for sure.
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Old 05-26-2009, 04:40 PM   #10
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