Hello everyone. My family wanted some barbecue for Easter and we are celebrating early, but my parents aren’t able to eat spices so they wanted plain chicken breasts with no rub or sauce. So I suggested getting some applewood and smoking the chicken breasts for flavor. They agreed, so I decided to give it a try. My grill is gas and it has a tube that you place wood chips in for smoking. So far, I’ve found that you have to place it on a low heat or the smoke tube will just catch on fire and burn everything. So far so good though. Any tips?
by vinylch93
6 Comments
Can you expand on how / why they aren’t able to eat spices?
With the smoke tube, are you using pellets of chips? Chips need a good soaking in water. Chicken is OK for smoking but pork and beef is where it’s at. Get a good wifi temp probe. BT is OK but limited in range. Dont use mesquite on chicken it can make it bitter in my experience. Poultry is easiest to “over smoke” if you don’t use the right wood(s). Give yourself more time than you think you’ll need, use the meat probe to double check ambient temp to cross reference what the grill says. My Traeger internal therm is like 15-20 degrees off, it messed up a cook for me one time. 250F is always a good sweet spot. GL
Your best bet is to wet brine the chicken for 4-12 hours. You get to infuse the flavour profiles or your aromatics without the hassle of “rubs or spices”
Try to get adopted by some other parents?
holyyy….i needed almost 10 seconds, 3 times reading and 5 times looking at the picture to understand, someone wanna smoke meat🙈
i can’t believe it!
If you want the smoke flavor, its cheating, but theres always liquid smoke. Also, if you can get the dust version of chips you can make foil packets, poke holes and put those on the grill for the smoke.