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  • Whole Chicken cook: Pellet grill cook - Smoking Meat Forums
    Looking to do 1 st cook of a 6 lb chicken On my pellet grill It’s A small Grilla Chimp pellet grill Want to keep it simple Dry rub and on it goes Hopefully helps me understand the T Day cook? Got a Fresh 8+ lb Turkey Breast Any idea please? A 6 lb chicken B 8+ lb Turkey
  • 1st Time Smoker (whole chicken) - Smoking Meat Forums
    Welcome to SMF! A whole chicken is a great entry into smoking They don't take too long and it's a pretty forgiving bird It's a great way to get your feet under you before you try longer smokes like a pork shoulder or some less forgiving cuts like ribs or a brisket Personally I use the dry rub from this recipe if I am doing BBQ chicken
  • Smoking a whole chicken on Masterbuilt smoker
    New to the forums but a HUGE foodie and have been cooking my entire life We have 6" of snow in Texas today and I wanted to cook some chicken and dumplings for tonight To start with, I have a 30" Masterbuilt electric smoker that I like to use sometimes Picked up a 5 5 lb while chicken
  • Stalled Whole Chicken? - Smoking Meat Forums
    Hi All, This is my first post here, and I'm new to smoking While I've had some sucesses, I've also had some "not-so-good" moments like yesterday I was going to smoke a whole "beer can" chicken for the first time, did all the rub, injection, mop, etc Couldn't wait to see how it came out
  • Smoked Whole Chicken - Smoking Meat Forums
    Grilled Chicken with Spinach Alfredo over Pasta Grilled Chicken with Spinach Alfredo over Pasta 12 large B S chicken breasts 2lb pasta, dried 1qt heavy cream 1c whole milk 4c Parmesan, shaved 1- 8oz cream cheese, softened 9oz-18oz spinach, fresh (9oz is usually one bag, I normally use a bag and a half) 4T butter, unsalted 4T flour 2T
  • Smoking whole chickens, with or without the skin on, what is best?
    Hi all, I enjoy smoking whole chickens, brine overnight then smoked at 230 degrees till done The issue I have is the skin usually is a bit rubbery So I was wondering, how does it effect the chicken if i remove the skin beforehand, then brine over night, season then smoke it up Would it dry out with the skin removed? Thanks for the input
  • Whole VS Half Chicken little Qview - Smoking Meat Forums
    So I'm thinking about smoking a Whole chicken this weekend I have done leg and thighs and some wings They both turned out great I assuming I'll go with the same temp something close to 210 F 220F What Do I do with the Chicken? Lay it down Breast up? I don't have anything to stand it up
  • Chicken Without the Skin - Smoking Meat Forums
    I am thinking about smoking a whole bird for a buffalo chicken dip I have only done whole chickens once or twice and haven't had much luck with smoke flavor Seems like other than the skin, it just tastes like roasted or baked chicken Was thinking about removing the skin but I'm afraid it
  • Basic Pellet Smoker Chicken - Smoking Meat Forums
    One of my blog followers just got a pellet smoker They have little cooking experience and asked me for a basic, no fuss recipe for cooking a whole chicken I had an immediate problem You can just put a whole chicken in a pellet smoker and get a decent result but you get a much superior result
  • Need to rest a whole smoked chicken? - Smoking Meat Forums
    Very good and juicy with a nice crispy skin but no smoke flavor except a little in the skin and a little in parts of the extremities Oh well I guess if it's edible it's not so bad after all Right now I am making chicken soup from the carcass Does anyone have any experience making soup from a heavily smoked chicken? How does it come out?





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