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Old 03-12-2007, 11:33 AM   #1
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Smoking Chicken

Yesterday i hooked up sum fresh chickens from the Whole Foods place that here . 4 large never frozen chickens the OK-Joe set at 220dec and 4hrs later it was awsome . i used pecan , cherry and a bit of hickory wood for smoke and used a slite type rub Big time BBQ rub .here ya go this should be better . as you see when i cook everybody helps out even 1 of my shepherds is rounding up some pecan wood for the somking . :P






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Old 03-12-2007, 11:36 AM   #2
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ok..ya went and changed all the pics.....4 different times.

forget what I said prior...the uncooked pic is now missing...LOL
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Old 03-12-2007, 12:10 PM   #3
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the burnt look is what it is a look. the rub i use makes that burnt look but its just skin cooked real good .
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Old 03-12-2007, 04:54 PM   #4
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Just curious why the use of Pecan and Hickory? They're of the same tree family therefore a similar smoke taste.

I agree, the chicken looked very....um....shal we say....done. I'd bet that the Cherry wood played a part in that also.

But as long as it tasted good.

Tim
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Old 03-12-2007, 04:59 PM   #5
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Quote:
Originally Posted by CarolinaQue
Just curious why the use of Pecan and Hickory? They're of the same tree family therefore a similar smoke taste.

I agree, the chicken looked very....um....shal we say....done. I'd bet that the Cherry wood played a part in that also.

But as long as it tasted good.

Tim
Since Hickory and Pecan are such a strong smoke the subbtle diffrences are noticable. The pecan has a slightly sweeter flavor where the hickory is just slightly more hearty.
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Old 03-12-2007, 05:10 PM   #6
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I hear ya Rockin. I just didn't understand why both woods would be used because they are so similar. I personally prefer Pecan over Hickory for chicken because I think that it is a milder, sweeter smoke. I was just thinking that with chicken, it may have been to much considering how easily chicken can be over smoked.

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Old 03-12-2007, 05:20 PM   #7
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I use only Hickory to minimise the need to adjust processes. I know what Hickory will do so before I start mixing it up I have to have the rest of the process down perfect.
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Old 03-12-2007, 05:42 PM   #8
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All chicken looks good to me, love the doggy.
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Old 03-12-2007, 07:39 PM   #9
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to be honest i used the pecan cuse thats whats laying around the yard and the hickory was left over and i figured why not try something a little different . i do tell ya that cherry wood you can tast it in the skin and a bit in the meat . i really like that wood . looking to just use that and pecan next time .
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Old 03-12-2007, 07:48 PM   #10
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That's the most common wood combo that I use for flavor. Along with oak for the coals.

Tim
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Old 03-15-2007, 07:26 PM   #11
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I'm withn you. I use whatever is handy and the right size when I need it!
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