Dining and Cooking
Help! I’m addicted to smoking birds
In Smoking

Help! I’m addicted to smoking birds


I’ve eaten 3 smoked birds in the past 2 weeks. They are SO freaking good lmao

If I’m able to dry brine with salt the day before I will do it. I’ve been using different rubs, but the one pictured here has smoked paprika, garlic powder, black pepper, green chile powder and red chile powder

I cook them on my Weber kettle, on the indirect side, and I’ll put a piece or two of cherry wood on the coals. I try to pull it when the breast probes 155°, but I think I pulled this one at 160°. I notice that the skin is better than roasting in the oven because it doesn’t get as “rubbery” after resting. Perhaps it’s because the surface gets more dried out during the cook?

Either way, yum yum yum

by kylethesundial

23 Comments

  1. Terrible_Tourist_707

    Definitely one of the better addictions. Enjoy

  3. Previous_Ad7517

    Looks like you walked in on it while it was naked.

  4. Able_Contribution_90

    Got a pork belly and ribs on the smoker now

  5. realpm_net

    I done two chickens each of the last two weekends! Smoked two on the kettle, rotisseried two on the kettle. Life is good.

  8. Motor-North-4120

    Was the skin crispy? Last time I smoked a chicken the skin was very tough and rubbery.

  9. Loose-Jellyfish1117

    First read that as “attracted to smoked birds” and thought, that fits.

  11. whatfingwhat

    The only help you might need is in eating them. Chicken, imho is the most rewarding and hardest to nail. Well done!

  14. SilentKnight44

    On that last piece, when you smoke meat isn’t the air drier and the oven is more humid? Maybe that’s how we’re able to get such good skins with smoking chicken 🤤🤔

  16. strawberryqueen8

    I’ve been thinking about smoking a whole chicken soon and this is giving me inspiration!

  19. Mard0g

    Do you feel like the dark meat could cook longer. I love spatchcock but I want the drumsticks cooked longer

  21. gladvillain

    I have three whole birds in my freezer simply because they are hard to come by where I live so when I found some I stocked up. I’ve never prepared from frozen, but have smoked a couple with an overnight dry brine in my kettle.

    Any tips on what to do from frozen? Just defrost in fridge overnight and repeat as usual?

  22. HoldMyToc

    Pull when probes hit 150. Wait 10 minutes then cut it open. Thank me later.