Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Smoking a chicken?

Wabi, put those foil trays of chips right on your burner on low, till they started. Start with one first, you got a lotta chips there.

Start here.



(Just kidding, these pets are more expensive than my bird dogs)

Part way through


Ready for eating

WOW!

Start here; unlike Cheesy's these were purchased just to be meat and processed last week:



Then do too much work for the prize of just three birds:



Mesquite coals and chicken drippin's make for some fine smoke:



Smoked and then "sauced" with the marinade/bbq sauce:



And plated with wild rice and some steamed broccoli:

Looks great

On the news, Annimal Shelters getting chickens as people are turning them in. Really just butcher them.

We don't have any of those type of shelters up here that I know of..................




or I might be going there for replacement birds.

You folks make me look like a piker, because, I am.

Brined and spatchcocked is the best and easiest. I just cooked one last week.

I do them occasionally. Inject Wickers marinade and Tony Chachere's Creole butter in several places. Season inside and out with Tony Chachere's More Spice. Tie wings and end of drumsticks tight against the body.
Build a small fire in charcoal grill on one end or side apple or hickory for smoke. Add wood and charcoal to keep the smoke going.
Chicken breast side up opposite fire. After an hour flip chicken breast side down. And cook 2 more hours on a low Smokey fire. Tieing the chicken up and cooking breast side down keeps the breast and leg meat moist and juicy. when the leg bones start getting loose it is done.