BeerBorg

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?

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



Sent from my iPhone using Tapatalk

Wow those looked good. I love smoked chicks.


Sent from my iPhone using Tapatalk

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

Done,



Sent from my iPhone using Tapatalk

What time do you need me to show up?

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

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.

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.

brewnewb wrote: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)

brewnewb wrote: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)