Smoked whole chicken - JeepForum.com

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post #1 of 19 Old 09-07-2013, 04:07 PM Thread Starter
TSEJEEPERS
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Smoked whole chicken

Mainated for a couple hours in Itialan dressing, put some dry rub on a hour or so before the smoker. With a side of sweet potatoe.
[IMG][/IMG]


93 YJ SOA 2" springs front, XJ springs rear w/main leaf added, High pinon 9 inch rear detroit locker front Dana 44 ARB 4.56 Gears, 36 inch Irok tires too much to list. www.mijc.org
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post #2 of 19 Old 09-07-2013, 04:09 PM Thread Starter
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With the leftovers I made mulehead2 recipe for chicken salad.

93 YJ SOA 2" springs front, XJ springs rear w/main leaf added, High pinon 9 inch rear detroit locker front Dana 44 ARB 4.56 Gears, 36 inch Irok tires too much to list. www.mijc.org
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post #3 of 19 Old 09-08-2013, 12:44 AM
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Now that you have gotten the smoker broken in well, what have you learned about it's nature ?

What kind of temp. range do you have to work with now after adding the deflecter plate ?

I still want to add the ability, to mine, to start with wood and finish with gas on longer cooks, just as I think I remember your saying you had that thought in mind too .

I think I have built all the gas stuff to add to mine, but just haven't installed it yet .

Just a matter now to add it, but I either need to drill a big hole through the side or the door to add it .

I made mine out of pretty thick metal and it isn't very easy to do .

TSE, the bird's the word and that one looks to be off the hook .

What is the side in the foil ?
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post #4 of 19 Old 09-08-2013, 01:03 AM
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TSE, have you ever played with brining or injecting .

I haven't, but I intend to try them both .

http://www.wikihow.com/Brine-Chicken

How long did you cook that yardbird, what weight was it and at what temp. ?

Thanks
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post #5 of 19 Old 09-08-2013, 07:55 AM Thread Starter
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Yes I have used brining before.
I brine my turkey every year for Thanksgiving. I have also done pork loins, and chicken. I do it more in the cooler months as I do not have room in the fridge.
I cook pretty much everything in the 225 degree range.
I still have not done a propane conversion, maybe over the winter.
Cooked the bird around 6 hours, with pecan wood, sorry do not remember how much it weighed.
The thing in the foil is the Sweet potatoe.
Here is a stuffed pork loin I did a while back.
Brined and stuffed with stove top stuffing. Wrapped in bacon
[IMG][/IMG]


93 YJ SOA 2" springs front, XJ springs rear w/main leaf added, High pinon 9 inch rear detroit locker front Dana 44 ARB 4.56 Gears, 36 inch Irok tires too much to list. www.mijc.org
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post #6 of 19 Old 09-08-2013, 10:25 AM
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Looks good. I just placed two whole chickens out on the counter. They are going in the smoker shortly.
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post #7 of 19 Old 09-08-2013, 10:50 PM
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TSE, the loin looks very good and I see it has a very nice smoke ring.

But I don't see any on what I assume was the bottom, was it smoked in a tray or something ?

Don't get me wrong, and I am sure it tasted killer, I just am curious here .

If it was in a tray I can see the wisdom in doing it, due to all the grease from the bacon and not wanting
it ending up in the bottom of the smoker or for gravy purposes .
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post #8 of 19 Old 09-09-2013, 08:12 AM Thread Starter
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Quote:
Originally Posted by phitmein View Post
TSE, the loin looks very good and I see it has a very nice smoke ring.

But I don't see any on what I assume was the bottom, was it smoked in a tray or something ?

Don't get me wrong, and I am sure it tasted killer, I just am curious here .

If it was in a tray I can see the wisdom in doing it, due to all the grease from the bacon and not wanting
it ending up in the bottom of the smoker or for gravy purposes .
No it was placed directly on the grate.
Not sure why you can not see a smoke ring on the bottom, maybe because of the bacon?

93 YJ SOA 2" springs front, XJ springs rear w/main leaf added, High pinon 9 inch rear detroit locker front Dana 44 ARB 4.56 Gears, 36 inch Irok tires too much to list. www.mijc.org
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post #9 of 19 Old 10-28-2013, 12:16 PM
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I'll be smoking some Chicken soon. Looks tasty. I noticed at Costco the other day they're selling stuffed pork loin already prepped. I think they have a few with different types of stuffing they're offering.

Maybe I missed it? What internal temp do you pull the chicken out at?
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post #10 of 19 Old 10-28-2013, 10:07 PM Thread Starter
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Somewhere around 175 degrees and let it rest.

93 YJ SOA 2" springs front, XJ springs rear w/main leaf added, High pinon 9 inch rear detroit locker front Dana 44 ARB 4.56 Gears, 36 inch Irok tires too much to list. www.mijc.org
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post #11 of 19 Old 10-28-2013, 11:07 PM
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Quote:
Originally Posted by TSEJEEPERS
Somewhere around 175 degrees and let it rest.
Thanks

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post #12 of 19 Old 10-29-2013, 07:38 PM
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Pull at 160 in the breast and the leg should be 180. If the breast is 175 it may get dry.
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post #13 of 19 Old 10-29-2013, 08:12 PM
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Quote:
Originally Posted by MIjeep86
Pull at 160 in the breast and the leg should be 180. If the breast is 175 it may get dry.
Thanks.

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post #14 of 19 Old 10-30-2013, 11:36 AM
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I stuffed my chicken with chopped pineapple, link sausage, onions and other goodies a few times while smoking them. They were delicious !

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post #15 of 19 Old 02-10-2015, 06:09 PM
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Quote:
Originally Posted by Oldfrog View Post
I stuffed my chicken with chopped pineapple, link sausage, onions and other goodies a few times while smoking them. They were delicious !
That sounds quite tasty Oldfrog and thanks for the idea .
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