First smoke on my new KJ3.
Smoked a whole chicken at 225 for about 3 hours. I used a mix of apple and maple wood. I was getting a little worried my breast thermometer was off, and almost pulled too early.
Pulled chicken sandwiches for the next few days!
Lots of learning happened today, and I think I ended up using a lot of dirty smoke, but it still tasted pretty great. any tips on getting clean, wispy smoke?
by Woomiester
6 Comments
My opinion? Don’t smoke chicken, grill it like 400f. I don’t like rubbery skin and it needs at least 350 for that. Also chicken soakes up smoke like a sponge. I go spatchcock (keep the backbone and guts for a bone broth) and no smoking wood, just charcoal.
Are the grates upside down?
425° direct. It will be mind blowing.
I did go through a phase where I smoked it to 150° internal and then cooled. Then I’d fry it. Smoked fried chicken is interesting, but almost too much going on.
Still like the high heat direct method better.
Congrats.
One of us.
If you get the chance rotisserie is the way to go. Stuff that bird with herbs and citrus and let it go at 325 for about an hour… juicy breasts and crispy skin
Pro tip poke the skin all over with a very thin knife before you put it on the grill and the fat will render through and make it nice and crispy
https://preview.redd.it/krxshkeofqcf1.jpeg?width=1626&format=pjpg&auto=webp&s=26d8bf0d7241b84e4d103aae640aada3edea9d4e