Czarbecue
Babbling Farker
Granted this was on a gasser with apple chunks...
-
working on DNS.. links may break temporarily.
I still don't like smoked chicken
- Thread starter Czarbecue
- Start date
Clay-b-que
is Blowin Smoke!
Well...you'd better figure out how to perfect it or your won't get any calls. Don't matter what you like...how do your friends and family like it?!? Looks pretty good to me.
m-fine
is One Chatty Farker
I am with you. Chicken is a grilling meat, not a smoking meat. If I smoke chicken, it is too eat cold in a salad or sliced as sandwhich meat.
CeramicChef
Full Fledged Farker
Nice looking cook. Kudos!
Czarbecue
Babbling Farker
I gave them away to some neighbors. They loved it but I just couldn't see myself eating 5 drumsticks and 12 wings by myself. . My pecking order is Fried Chicken > Grilled Chicken > Rotisserie Chicken > Smoked Chicken.
Exactly. I need a crispy skin!
IamMadMan
somebody shut me the fark up.
Granted this was on a gasser with apple chunks...
I love the color, the chicken looks awesome....
BillN
somebody shut me the fark up.
Wish I was your neighbor as I would be talking you into smoking chicken as often as possible.
m-fine
is One Chatty Farker
Wings especially need to be fried. I keep trying to get close on the grill, but so far I have come up way short. The best wings are double fried. First at low temp to par cook, then chill or freeze for later, then a second hot fry to get them super crisp without over cooking the meat. Yum! You can smoke chill fry, but I don't think it is worth it if you are going to cover them in sauce.
Czarbecue
Babbling Farker
I think I saw that on Diners, Drive-Ins, & Dives... smoked wings that are then deep fried. Sounds like it would be dry by the time it's on the table.
SmittyJonz
somebody shut me the fark up.
I prefer Grilled chicken.
electron_si
is one Smokin' Farker
Yeah I think chicken needs to have crispy skin
WareZdaBeef
is Blowin Smoke!
Oddly enough, I am not big on too much smoke, but I love cold smoked whole chicken that i rotisserie after about an hour of cold smoke.
Don't get caught up in semantics. Cook good food using the appropriate technique for each given situation.
sudsandswine
Quintessential Chatty Farker
I'm with ya, and the closest I've gotten to "fried" wings on a grill is spinning them in a basket on a rotisserie, slightly indirect heat.
SmittyJonz
somebody shut me the fark up.
I prefer Grilled Salmon over Smoked also.......
Czarbecue
Babbling Farker
This was at the request of the wife, who somehow confused "smoked" and "grilled."
Her: It's different than last time.
Me: I smoked it. That's what you said you wanted.
Her: You know me by now. You should have grilled it.
Me: *Held my inner thoughts*
Her: It's different than last time.
Me: I smoked it. That's what you said you wanted.
Her: You know me by now. You should have grilled it.
Me: *Held my inner thoughts*
Libertarian
Full Fledged Farker
That's exactly how Home Team BBQ in Charleston does them - and they are among the best wings I've ever had. Smoke them and then a flash fry before serving. Tender, smoked meat on the inside and crispy skin on the outside.
Sometimes I skip them altogether though and go for their chicken skins appetizer. Amazing.
Czarbecue
Babbling Farker
It was 300F at the start and 275F throughout. Probed at 165-170 after 80 minutes. It's still not hot enough to crisp the skin.
I cook chicken over a smokey wood fire. Dome temps can push 400 at times. Is this chicken smoked? Grilled? Bbqed? Roasted? Delicious?
