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Unread 09-29-2014, 06:27 AM   #1
bigred33
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1999 TJ Wrangler 
 
Join Date: Apr 2009
Location: duluth, georgia
Posts: 1,155
Chicken & sausages on the smoker

Oh man this was sweet for my Saturday night after the UGA/Tenn game.

The hot italian sausages (links) gave me the usual heartburn right out of the smoker. Next day they calm down a bit but with beers and this I was needing a tums. A spicy mustard and horseradish sauce for dipping probably didn't help that angle out, but you gotta do it right.

The rope was mild.

Chicken was soaked in some leftover sweet georgia red bbq sauce that I had for about 3 hours. Sausages got a brushing of the same after about an hour in here. Soaked in beer for a few hours before putting them on.

Maple for the smoke. A bit over 2 hrs 15 mins at about 235 average. Chicken was great.



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Unread 09-29-2014, 08:18 AM   #2
thantos858
Web Wheeler
1974 CJ5 
 
Join Date: Jan 2005
Location: Santa Maria
Posts: 1,562
I always have a problem with small cuts of bird drying out on the smoker. When I do a full bird it always comes out great though.

Sausages look good. I cant eat very spicy stuff anymore sadly tums and the like wont work.
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Unread 09-29-2014, 08:54 AM   #3
bigred33
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Join Date: Apr 2009
Location: duluth, georgia
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The breasts were pretty big so they held up. I would pull them a tad sooner next time though. Had a couple potatos in there too, threw them on the grill for a few mins to finish after pulling them.
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Unread 09-30-2014, 12:21 PM   #4
SVTour
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Join Date: Aug 2014
Location: Pittsburgh, PA
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Quote:
Originally Posted by thantos858 View Post
I always have a problem with small cuts of bird drying out on the smoker. When I do a full bird it always comes out great though.
+1 on that. I've never mastered smoking things like chicken breasts without them getting dry. So I just grill them straight up...
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Unread 10-01-2014, 11:41 AM   #5
Oldfrog
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1997 ZJ 
 
Join Date: Feb 2008
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Try stuffing the whole bird with sausage and other stuff, while it's being smoked.

I sometimes use sausage, pineapple chunks ,a little onion, maybe some apple chunks and of course......lots of cajun seasoning.
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Unread 10-02-2014, 09:27 AM   #6
thantos858
Web Wheeler
1974 CJ5 
 
Join Date: Jan 2005
Location: Santa Maria
Posts: 1,562
Quote:
Originally Posted by Oldfrog View Post
Try stuffing the whole bird with sausage and other stuff, while it's being smoked.

I sometimes use sausage, pineapple chunks ,a little onion, maybe some apple chunks and of course......lots of cajun seasoning.
Before I had to cut down the apple trees, I would stuff birds with apples and rosemary from the yard.
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