Kick'n Chicken

[berryman]

I've smoked a lot of 5 or 6lb whole chickens and always done it the same way and has always came out very good. Marinated in Kens garlic & Herb dressing stuffed with some sliced up apple and smoked with apple wood. My daughter wants me to do a couple chickens next weekend for her Birthday and gave me some Chiavetta's Marinade. It is a vinegar base marinade and really more suited for a open flame BBQ then a slow cook smoker and It is good stuff and have had chicken cooked with it. What I am wondering if I start it out as a slow cook with the smoke and then put the heat to it like on a open flame wonder how that would work. My biggest problem when doing a whole bird and trying to do it that way would be getting the internal temps done. Any ideas?

[berryman]

One with Chiavetta's and the other Teriyaki, started them at 9:00am



Sent from my iPhone using Tapatalk

[BlackDuck]

Wow those looked good. I love smoked chicks.


Sent from my iPhone using Tapatalk

[berryman]

Using my homemade UDS. Smoker today, works better on bigger jobs then the small one and can hold the temp to about 12-14 hours if cooking a brisket or doing multi things though out the day



Sent from my iPhone using Tapatalk

[berryman]

Done,



Sent from my iPhone using Tapatalk

[Beer-lord]

What time do you need me to show up?

[Kealia]

Yowza, that chicken looks tasty. I need to smoke more (meat, that is).

[brewnewb]

Those look FANTASTIC!!!! I love Chiavetta's.

My F I L has a knock off baste recipe we use. (we call it Eddie's Brocton Baste) Marinate bone in breasts over night then grill for about an hour @ 300*. Baste and flip every 10 minutes.

..... and drink a few beers while grilling.

[berryman]

It's hard when you change a proven procedure, just like making beer. But if you got the basics it probably will work. Both chickens came out great and was all gone. I hoped to have some left for chicken salad but was all gone. Did the whole cook slow and low, about 4 hours, around 5 LB birds one was home grown the other was store bought. I guess I need to do that again soon, I have a hard time doing it when it gets cold around here though.

[berryman]

Those look FANTASTIC!!!! I love Chiavetta's.

My F I L has a knock off baste recipe we use. (we call it Eddie's Brocton Baste)

[berryman]

Those look FANTASTIC!!!! I love Chiavetta's.

My F I L has a knock off baste recipe we use. (we call it Eddie's Brocton Baste)