So I grilled/smoked my first whole chicken this weekend, took around 2 or so hours, really happy with the way it looks, but like the other times I’ve done thighs, it felt the smoke was so overpowering I didn’t really want to eat it. I used 2 smallish chunks of wood, I forget the type.
I think next time, I’ll omit the use of wood chunks and try just coals.
If still too smokey, I guess the stove/oven will be my go-to for chicken which bums me out as I love the act of grilling, dialing in temps (even tho this can get stressful at times), playing with fire.
Can I cook another chicken like this without closing the lid? I like char, it’s just the super smoke doesn’t do it for me
by WaraBoEra
12 Comments
I’m thinking about putting turf in a small spot just like that. How do you like it?
My partner loves smoked beef and pork but not smoked chicken. Chicken is like the potato of meats, it’s more a vessel for flavour so if you smoke it, you’ll taste mostly the smoke.
You could burn hotter to try have a cleaner smoker but I’d say if you think you just don’t like the smoke flavour I’d recommend bichotan or lump charcoal to cook the chicken over and that should give you a nice clean but natural tasting meat
The type of wood and the size of the chunks matter. Try milder woods like pecan, apple cherry or just post oak. Others may disagree but I think the mildest may be the apple.
Yoooo love the back yard. What’s over the back fence??
On topic, that chicken looks finger lickin good 🐔
Did you let the smoke turn bluish or almost invisible? Maybe you just had dirty smoke. Anyway, if you don’t want to use wood chunks you still get some smoke just from charcoal.
Do direct sear at the start, move indirect for 40 mins with one chunk. Spatchcock is fast.
Supp with the lawn turf. Also got a big lunker out there.
When smoking choose your wood wisely, and make sure your smoke is the right color. You need your wood burning quite hot to get it there, but you’re targeting blue or nearly transparent smoke. Otherwise it’s going to be bitter and nasty.
Smoke flavor isn’t for everyone.
I went through the same thing. First time smoking a whole bird, end product looked great. The flavor wasn’t really my thing.
Next time around I used the same method, but instead of chunks I just sprinkled in some chips. Made a world of a difference.
I also find that the choice of meat makes a huge difference. Smoked chicken I don’t really care much for. Beef and pork, yes absolutely sign me up.
Do everything you do now, skip the wood. if You want more smoke flavor take a wood chunk you normally use, chop it in half, add it to cook after the one without any wood.
if you are adding the bird to the grill while there is a decent amount white smoke you are not waiting long enough for the wood to smoke properly.
Depends on the type of wood and the kind of smoke. You want a cherry or an apple wood and a clean burning fire with blue smoke. If it tastes like a cigarette it’s because of bad smoke.
i dont like ur poarch