Smoked whole chicken - JeepForum.com
Search  
Sign Up   Today's Posts
User: Pass: Remember?
Advertise Here
Jeep Home Jeep Forum Jeep Classifieds Jeep Registry JeepSpace Jeep Reviews Jeep Gallery Jeep Clubs Jeep Groups Jeep Videos Jeep Events Jeep Articles
Go Back JeepForum.com > General > BBQ & Grilling > Smoked whole chicken

Introducing MONSTALINER™ UV Permanent DIY Roll On Bed LineJK Vent Covers - NalinMFGRing & Pinion's, Lockers, 4340 Axles, Install Kits, Ba

Reply
Unread 09-07-2013, 04:07 PM   #1
TSEJEEPERS
Registered User
1993 YJ Wrangler 
 
Join Date: Dec 2003
Location: Morton IL
Posts: 4,943
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
TSEJEEPERS is offline   Reply With Quote
Unread 09-07-2013, 04:09 PM   #2
TSEJEEPERS
Registered User
1993 YJ Wrangler 
 
Join Date: Dec 2003
Location: Morton IL
Posts: 4,943
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
TSEJEEPERS is offline   Reply With Quote
Unread 09-08-2013, 12:44 AM   #3
phitmein
Web Wheeler
 
phitmein's Avatar
1995 ZJ 
 
Join Date: Feb 2009
Location: Columbia, SC
Posts: 2,154
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 ?
phitmein is offline   Reply With Quote
Unread 09-08-2013, 01:03 AM   #4
phitmein
Web Wheeler
 
phitmein's Avatar
1995 ZJ 
 
Join Date: Feb 2009
Location: Columbia, SC
Posts: 2,154
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
phitmein is offline   Reply With Quote
Unread 09-08-2013, 07:55 AM   #5
TSEJEEPERS
Registered User
1993 YJ Wrangler 
 
Join Date: Dec 2003
Location: Morton IL
Posts: 4,943
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
TSEJEEPERS is offline   Reply With Quote
Unread 09-08-2013, 10:25 AM   #6
SDDAVE
Registered User
2004 TJ Wrangler 
 
Join Date: May 2004
Location: San Diego
Posts: 4,010
Looks good. I just placed two whole chickens out on the counter. They are going in the smoker shortly.
SDDAVE is offline   Reply With Quote
Unread 09-08-2013, 10:50 PM   #7
phitmein
Web Wheeler
 
phitmein's Avatar
1995 ZJ 
 
Join Date: Feb 2009
Location: Columbia, SC
Posts: 2,154
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 .
phitmein is offline   Reply With Quote
Unread 09-09-2013, 08:12 AM   #8
TSEJEEPERS
Registered User
1993 YJ Wrangler 
 
Join Date: Dec 2003
Location: Morton IL
Posts: 4,943
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
TSEJEEPERS is offline   Reply With Quote
Unread 10-28-2013, 12:16 PM   #9
Hotshot
Limit straps are cool!
 
Hotshot's Avatar
2005 TJ Wrangler 
 
Join Date: Aug 2008
Location: Phelan, CA
Posts: 6,417
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?
Hotshot is online now   Reply With Quote
Unread 10-28-2013, 10:07 PM   #10
TSEJEEPERS
Registered User
1993 YJ Wrangler 
 
Join Date: Dec 2003
Location: Morton IL
Posts: 4,943
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
TSEJEEPERS is offline   Reply With Quote
Unread 10-28-2013, 11:07 PM   #11
Hotshot
Limit straps are cool!
 
Hotshot's Avatar
2005 TJ Wrangler 
 
Join Date: Aug 2008
Location: Phelan, CA
Posts: 6,417
Quote:
Originally Posted by TSEJEEPERS
Somewhere around 175 degrees and let it rest.
Thanks

Sent from my iPad using JeepForum
Hotshot is online now   Reply With Quote
Unread 10-29-2013, 07:38 PM   #12
MIjeep86
Registered User
2006 TJ Wrangler 
 
Join Date: Sep 2011
Location: Monroe, MI
Posts: 102
Pull at 160 in the breast and the leg should be 180. If the breast is 175 it may get dry.
MIjeep86 is online now   Reply With Quote
Unread 10-29-2013, 08:12 PM   #13
Hotshot
Limit straps are cool!
 
Hotshot's Avatar
2005 TJ Wrangler 
 
Join Date: Aug 2008
Location: Phelan, CA
Posts: 6,417
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.

Sent from my iPad using JeepForum
Hotshot is online now   Reply With Quote
Unread 10-30-2013, 11:36 AM   #14
Oldfrog
Web Wheeler
1997 ZJ 
 
Join Date: Feb 2008
Location: Louisiana/Texas
Posts: 3,839
I stuffed my chicken with chopped pineapple, link sausage, onions and other goodies a few times while smoking them. They were delicious !
__________________
Cajun Recipes and Fishing tips

Words of wisdom, Posted by Zeejay:
"..it's not air, it is the opposite of air... suckage so to speak."

Stalling? Work through Zeejay's list
Oldfrog is online now   Reply With Quote




Jeep, Wrangler, Cherokee, Grand Cherokee, and other models are copyrighted and trademarked to Jeep/Chrysler Corporation. JeepForum.com is not in any way associated with Jeep or the Chrysler Corp.