Want to know how to smoke chicken? Smoking a chicken is much like smoking any other sizable piece of meat.
It needs to be done fairly long and fairly slow, not under done – the internal temperature of the breast meat must reach 170F – otherwise there is a risk of food poisoning.
Equally it doesn’t need to be over-cooked - dry chicken is always a disappointment!
Get a whole chicken around 3 or 4lbs or 1.5Kg.
Assuming it is refrigerated, let it sit for half an hour or so until it reaches room temperature.
To add flavor, try one or more of the following:
First choose your smoking wood – maple, apple, cherry, a small amount of hickory maybe, are all good. Put them in water to soak for 30 minutes or so.
Time to light up – lump wood is good, but briquettes tend to give a more consistent temperature, for longer. Get your coals lit and glowing nicely – use plenty, this will be burning for 90 minutes or so.
4. Now is also the time to mop on some it as well, daub it on and get it in all the nooks and crannies round the legs and wings.
5. Close the lid a wait another 30 or so minutes, check the temperature again. Is the internal temperature of the meat 170F (80C)? If not close the lid again and try again in another 10 minutes.
IF the temperature of the barbecue has been kept at a constant 250F or so, it should really be done by now – or at least it won’t be far from done if the bird was larger.
Try making coleslaw, or this red slaw - or another one of our other side dish recipes. Carve it up and serve it with fresh bread, coleslaw, marinated peppers and olives - or whatever takes your fancy.
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