Smoking Chicken

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

knine

Sous Chef
Joined
Mar 8, 2007
Messages
601
Location
The Deep South
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






 
the burnt look is what it is a look. the rub i use makes that burnt look but its just skin cooked real good .
 
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
 
CarolinaQue said:
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.
 
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.

Tim
 
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.
 
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 .
 
That's the most common wood combo that I use for flavor. Along with oak for the coals.

Tim
 
Back
Top Bottom