I either do vortex or indirect, similar techniques with temps on the hotter side. If I want a strong smoke flavor I use mesquite.
So what’s the good word, what’s your favorite techniques for chicken?
by 2wincities
19 Comments
Deeds081
Chiavettas marinade, charcoal, indirect. Leg quarters only and a sweet wine BBQ basting sauce occasionally.
glendon24
It’s my experience that chicken does better with high heat. Gotta scape off excess marinade or it will burn.
pmac109
I usually vortex mine as well. I like to take thighs and marinate them for 24 hours with Walkers Woods jerk paste and then throw a block of hickory on the fire. So freaking good (if you like Jamaican jerk chicken).
Economy-Diamond-9001
Slow’n’Sear on a Weber kettle…just like the pictures! Works great!
Impressive_Budget736
Chicken wings, seperate them into flats and drums, smoke for about an hour then char em up over the coals. Usually toss them in some homemade bbq or parmean garlic sauce.
BilkySup
Skin side down with Direct heat (charcoal or hardwood). Moved to indirect once fat is rendered. No sauce so the skin stays crispy.
Dark meat only. If you need sauce it’s on the side.
Embarrassed_Ad_3432
Grilled celery. That intrigues me. Can you explain your technique please.
Ascension_Memes
Edible if you ask me! This looks like it fits the bill
kesselrhero
Depends on the chicken- my favorite is a whole chicken over direct heat in my WSm- about 350-375 degrees – with pecan smoke.
Dealer-95-
Read 10-20 posts on here or r/smoking and then still be pissed off when the skin isn’t perfect even though my wife assures me it’s amazing.
Emergency-Pack-5497
I like your grape tomato sword
ramsfan84
Thighs, remove the skin. Smother in Walkerswood Jerk paste overnight. Light coat of olive oil and seasoning of choice. 250 deg. on grill of your choice indirect until 180 deg. Done. I’m going to try Walkerswood Jerk paste on chops next.
babybushgardener
Not burnt for sure
SIRTK1
In the smoker or oven, spatchcocked. Over open flame (using alder wood) rotisserie.
Nuclear_Dreaming
Just like my women, hot and fast
BigWormsFather
I like smoking spatchcocked chickens. I haven’t gotten the skin exactly how I like it yet though.
zkushlvn
Depending on how much I cook, slow with cherry wood then hot coals is my preference. If I have a lot then it’ll just be hot coals with a few chunks of cherry thrown in. Sauce at the last 5-10 minutes.
polishrocket
Slow cook and then sear at the end, my wife likes dry chicken so have to cook to about 175-180
19 Comments
Chiavettas marinade, charcoal, indirect. Leg quarters only and a sweet wine BBQ basting sauce occasionally.
It’s my experience that chicken does better with high heat. Gotta scape off excess marinade or it will burn.
I usually vortex mine as well. I like to take thighs and marinate them for 24 hours with Walkers Woods jerk paste and then throw a block of hickory on the fire. So freaking good (if you like Jamaican jerk chicken).
Slow’n’Sear on a Weber kettle…just like the pictures! Works great!
Chicken wings, seperate them into flats and drums, smoke for about an hour then char em up over the coals. Usually toss them in some homemade bbq or parmean garlic sauce.
Skin side down with Direct heat (charcoal or hardwood). Moved to indirect once fat is rendered. No sauce so the skin stays crispy.
Dark meat only. If you need sauce it’s on the side.
Grilled celery. That intrigues me. Can you explain your technique please.
Edible if you ask me! This looks like it fits the bill
Depends on the chicken- my favorite is a whole chicken over direct heat in my WSm- about 350-375 degrees – with pecan smoke.
Read 10-20 posts on here or r/smoking and then still be pissed off when the skin isn’t perfect even though my wife assures me it’s amazing.
I like your grape tomato sword
Thighs, remove the skin. Smother in Walkerswood Jerk paste overnight. Light coat of olive oil and seasoning of choice. 250 deg. on grill of your choice indirect until 180 deg. Done. I’m going to try Walkerswood Jerk paste on chops next.
Not burnt for sure
In the smoker or oven, spatchcocked. Over open flame (using alder wood) rotisserie.
Just like my women, hot and fast
I like smoking spatchcocked chickens. I haven’t gotten the skin exactly how I like it yet though.
Depending on how much I cook, slow with cherry wood then hot coals is my preference. If I have a lot then it’ll just be hot coals with a few chunks of cherry thrown in. Sauce at the last 5-10 minutes.
Slow cook and then sear at the end, my wife likes dry chicken so have to cook to about 175-180
Extra smoky, but not burnt