Smoked some chickens this weekend....

mowin wrote:

Iraqvet05 wrote:
I have an older version of that smoker and love it! I've never cook whole chickens but thighs and drumsticks are usually done in 3-3.5 hours at 225. Watch the venturi on the smoker...it's a little metal screen between the burner valve and burner that lets oxygen into the burner tube. I had a spider web cover the venturi and flame was producing soot that ruined some chicken I cooked a few weeks ago. I'll have to try the brine method one day!

Do a search for smokehouse brine. Real easy and makes a huge difference in the moisture of the breast meat. Even a day or two later, its still moist and juicy.

Agreed on the brining! Does beautiful stuff to most any kind of meat whether cooked indoors or out. It's been a "secret ingredient" to my holiday turkey meals for over 15 years;).


Here's a link to that gives you a breakdown by weigh, and salt types and manufacturers:

Universal Brining Chart

Personally, I suggest you stay away from table salt; too prone to tasting salty as a finished product IMHO. I almost always add sugar to my brines as it increases browning and balances the flavors. Want to see the original article the chart came from as well as a more detailed discussion of air drying (nice touch there mowin:cool:)? Cook's Illustrated Nov/Dec 2001 issue. It also has recipes for classic herb and spice additions.
Oh and since smoking is pretty much a low and slow form of cooking I'd use the basic recipe for brining as opposed to high heat.

HTH and have fun!