Smokin chickens

Discussion in 'The Smokehouse' started by The Wood Wolverine, Mar 26, 2020.

  1. The Wood Wolverine

    The Wood Wolverine

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    No cans of anything to stuff these with so I put half an orange under each. Wood is cherry.
    6A41DB29-9573-4A8B-8771-536155AD74F5.jpeg
     
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  2. TurboDiesel

    TurboDiesel

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    Is that the pan from a weber kettle?
     
  3. TurboDiesel

    TurboDiesel

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    Em chikins gunna b tasty!
     
  4. The Wood Wolverine

    The Wood Wolverine

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    Brinkman water smoker.
     
  5. The Wood Wolverine

    The Wood Wolverine

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    First peek.
    63AF6C81-1470-4B35-8078-AACA2CCEF6C9.jpeg
    Here’s the smoker Tim.
    99A55F5A-68F9-4C93-8547-1052B414C4E8.jpeg
     
  6. TurboDiesel

    TurboDiesel

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  7. TurboDiesel

    TurboDiesel

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    Well...except for your wife.
    She probably won't appreciate the bread pics...
     
  8. The Wood Wolverine

    The Wood Wolverine

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    Lol, nope. Sure won't.
    Cherry is smelling really nice. I like it so far. Can't hardly wait for the results. They're at 154...
     
  9. The Wood Wolverine

    The Wood Wolverine

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  10. TurboDiesel

    TurboDiesel

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  11. Sean

    Sean

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    Looks great, nice and tender and moist! Did you do a wet brine? Ive done them with and without and both turn out great. Love the green grass!
     
  12. T.Jeff Veal

    T.Jeff Veal

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    That looks good. How did you like the cherry flavor?
     
  13. yooperdave

    yooperdave

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    OK, now I'm gonna have to grab a chicken and do this once again. Shagbark hickory here, unless I can drag out a piece of cherry from the wood stacks.

    Looks great!
     
  14. The Wood Wolverine

    The Wood Wolverine

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    I've not brined a chicken. Turkey, yes.

    The cherry smoke was much more prominent this time than any other time I've smoked meat. The meat itself was divine, but the skin was too much for me to eat. I definitely didn't have smoke billowing from the lid, just a mellow amount throughout cooking. I think I could have used half the wood pieces.
     
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  15. Chazsbetterhalf

    Chazsbetterhalf

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    The little round pans, are they pie plates or something?
     
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  16. lukem

    lukem

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    Give it a go....hard to not brine them after you try it.
     
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  17. The Wood Wolverine

    The Wood Wolverine

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    Beer can chicken holder. Typically you place a can of beer on there and put the chicken over it. We didn’t have any cans this time. It works awesome.
    92CE4B9E-F9AE-41B0-BC69-AADE3A350FB1.jpeg
     
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  18. The Wood Wolverine

    The Wood Wolverine

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    So I think I can better critique cherry for smoking after this evenings dinner. Made cold chicken sandwiches with mayo and salt. Cherry really came through in a very very good way. Amazing! I really like it. :thumbs::thumbs::thumbs:
     
  19. Nitrodave

    Nitrodave

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    Yes cherry is way better the next day !!
     
  20. moresnow

    moresnow

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    Cherry is my local go to smoking wood. I have a tractor rim/firepit at camp that fits a Weber grate and lid perfectly. Many times I have people swing by if they are close enough to smell it! It really takes me very little Cherry for the correct smoke.
    Your pics look great!