Chicken Without the Skin - Smoking Meat Forums
2021年1月25日 · Does your smoker allow you to run a pan of broth under the bird? For dips or chicken salad I run a pan of chicken broth under the birds. You can go low and slow to maximize smoke on the chicken and the broth since the skin doesn’t matter. That broth will get nice and smokey. I mix a little of the broth into the salad / dip. Crazy good.
Smoking chicken? Best parts of them to smoke and how did you …
2023年9月29日 · Chicken parts with skin don't go long enough to get adequately edible skin for me.. HOWEVER, brined (and often cure#1) boneless skinless chicken breast come out great as there is no chicken skin and heat issues to worry about. I usually do about 60% Hickory, 20% Cherry, 20% Maple for smoke. I love it! :D
What kind of wood to use when smoking chicken? Any tips?
2014年7月29日 · MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning woods. MULBERRY - The smell is sweet and reminds one of apple. OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking.
Smoked Chicken Feet | Smoking Meat Forums - The Best Smoking …
2018年12月13日 · 17 Health Benefits of Chicken Feet #1 Evidence-Based Improve Immune System Eating chicken feet is very nutritious to boost the immune system. This is because of the mineral content which is very beneficial to build health. It also contains collagen and some minerals such as copper, magnesium, phosphorus, zinc and also calcium.
Curing Chicken | Smoking Meat Forums - The Best Smoking Meat …
2008年8月29日 · Got a 3 1/2lb. fryer in the brine tonight. 10 cups water, 1/4 cup salt and 1/2 cup brown sugar with a tsp. of instaCure nitrite. Stirred well and chicken dropped in. Let it brine from Thurs. night to Sunday morning, and smoke it for smoked chicken!
Over Smoking Chicken | Smoking Meat Forums - The Best …
2020年11月13日 · i usually start my chicken around180- 200 with smoke for an hour then stop the smoke and crank up the heat to 350 to crisp up the skin. i remember when i did my first chicken on my offset, i had the smoke billowing out of the stack thinking that was a good thing at the time smoked that sucker for 2 or 3 hours i sort of forget exactly how long, took one bite and spit it …
Baste chicken with smoking? | Smoking Meat Forums - The Best …
2009年9月28日 · Baste chicken with smoking? Thread starter seandje; Start date Sep 28, ...
Smoking chicken breasts with bone in. - Smoking Meat Forums
2013年10月11日 · I am going to be smoking some baby Back ribs tomorrow in my masterbuilt electric smoker and will be smoking at 225. I want to add a couple of bone in chicken breasts for a friend who doesn't eat ribs. Everything I read suggests smoking at a …
Smoking chicken breasts | Smoking Meat Forums - The Best …
2019年4月29日 · chicken breasts I smoked several years ago. It also makes reference to other chicken breast posts as well to give you even more ideas. If done correctly, you can definitely smoke chicken breasts without drying them out. As others said above, I …
Temps for smoking chicken sausage - Smoking Meat Forums
2010年3月31日 · Be careful what you tell people on times & temps..... There is no cure in this chicken sausage, it is noted as being "fresh"..... I smoke my fresh chicken sausages hot @ 250* - 275* until an internal temperature of 165* F minimum. MBalli's instructions are generally used in smoking a "cured" sausage.