I have a 22.5" Performer with a Smokenator. I tried smoking a whole chicken and it came out dry.
I used the Smokenator and kept the water pan full. I butterflied the whole chicken, and smoked it for 3.5 hours at around 225 degrees. It came out done, and the meat was fairly tender, but way too dry. It was like a dry sponge, with the juice sucked out of it.
I'm new to this and I'm seeking any advice. Thanks.
Simple answer ... Stop using the Smokenator. Just my opinion. Sorry to hear about your results, but at least it was edible, right.
Cook the chicken at 300-325°. It will be done quicker, crispier skin, and it should be juicy.
Have a meat thermometer handy. Preferred my most, if not all, is a Thermapen. Take it to no more than 170° internal temperature.
Let rest for a spell, then dig in. Keep trying as that is half the fun. :D 8)
And, welcome to the WKC!
I agree with MacEggs on not using the Smokenator for smoking chicken like that. If you want to add smoke to yer yard bird just roast it like
one normally would cook a bird just add a small chunk or two of your favorite smoke wood to the fire and cook at 300 ~ 325 till it is about 165
in the area between the thigh and body. You use the Smokenator for other, longer low and slow cooks like pork butt, brisket or my fav, prime rib.
You might consider a buying rotisserie for the 22 and crank out some killer spun yard bird, super crispy skin and really juicy..
Welcome to the WKC, it's more than just a web site..
If you want to toss some smoke to the bird then smoke it for an hour or so at low temps. When it hits about 150f internal then grill it over some reduced coals to crisp up. Pull it when it hits 170f internal.
You probably cooked it too long and took it too far. The water pan will not add moisture to your food, only slow down the drying out process....a little.
Quote from: mirkwood on June 08, 2015, 01:54:51 PM
Welcome to the WKC, it's more than just a web site..
Signature Line Alert!! ;D
...and welcome to the forum ed3120!
As others have chimed in, whole chicken is best done at 300-325C. Brining also helps to keep the white meat moist. I do mine to around 165 in the thickest part of the thigh. I always brine my chickens and spin them on the rotisserie. They come out juicy and always a hit with the wife and son.
I'm with Bbqmiller, my wife got me a rotisserie for my birthday last year, and I've never had a dry chicken with it. The rotisserie is worth the price for chicken alone.
We were just talking about cooking chicken the other day (http://weberkettleclub.com/forums/grilling-bbqing/is-there-something-you-don%27t-grill-often-but-would-like-to-master/msg166842/#msg166842) without a rotisserie.
One thing I forgot to mention there is that my brine is just enough water to cover the bird and contains about a tablespoon of sugar and the same amount of kosher salt.
Quote from: jcnaz on June 08, 2015, 03:10:06 PM
Quote from: mirkwood on June 08, 2015, 01:54:51 PM
Welcome to the WKC, it's more than just a web site..
Signature Line Alert!! ;D
...and welcome to the forum ed3120!
Didn't even think about that when I was pecking that reply out JC, May have to think about it..
Sorry about what happened to your bird. Similar thing happened to me trying low and slow on chicken wings and legs. I have to agree with what others are saying about the roti, I've cooked a couple Cornish hens and a plump roaster and both turned out great: moist and crispy skins and just the right touch of smokiness.
I'm going to second the comment on soaking the chicken in a brine. It definitely helps get flavor and moisture into the meat. As others suggested to I wouldn't use the smokenator, build an 2 zone fire, and let it run in the 300 - 350 degrees are in the high heat zone, do most of the cooking of the chicken on the cooler zone and then move over to the high heat zone at the end to crisp up the skin. You could also try Alton Brown's method of basically butchering the chicken and not cooking it whole, then building a ring of fire and as certain parts come close to done they sit in or ontop of a pie pan in the middle of the grate, where its cooler. I bet if you googled it or looked on youtube you could find the video for it. Its Season 14 episode 2.
Just to resonate some of the other responses... I like to brine my birds, spatchcock 'em, apply rub, cook indirect between 300-350, right before taking off I sear the skin directly over coals. For the indirect I use charcoal baskets on both sides of the chicken, center chicken on grate, place foil on charcoal grate under bird, bottom vent about 3/4 (depending how much charcoal you have).
Thanks for all of the wisdom, guys!! I saw some videos of Smokenator chicken and they made it sound so easy...I thought I was just doing something wrong. It's useful to know that I should aim more for 300-350. I'm thinking on asking for a PartyQ temperature controller for Father's Day, so I think I'll ditch the Smokenator, build a 2 zone fire, and set the temp controller to 325.
About how long should it take to cook for a regular sized bird? (4-6 lbs?) I have a Thermapen to measure, but I was just wondering a ballpark estimate. 60 mins? 90 mins? 120 mins?
I would lean towards the 90 minute mark for a 4 pounder. You'll learn soon enough time is somewhat irrelevant when BBQing/smoking, the meat has a mind of its own.
I have done a few birds on my kettle. I cooked 'em low and slow, around 250. I don't have a smokenator, and I don't have a rotisserie. Also I don't spatchcock (butterfly) my chicken.
My chickens have always come out juicy with a crisp skin. IT around 165.
What I do is apply butter. I use a lot! Coarse salt all over the bird. I use about a handful for a 4 lb bird. then heavily sprinkle with Simon and Garfunkel rub (find the recipe on AmazingRibs.com).
Fill the cavity with sliced Lemon, Thyme sprigs, Rosemary sprigs and Sage. Put the bird on the grill with a water pan underneath. Cook using the snake method and wood chips of your favorite flavor.
I think you just cooked yours too long. When butterflied it cooks wayyy faster. Try it again! Good luck!
Oh, I forgot to add.... don't worry about time as much as IT (internal temp). And always take notes on your cooks. Then next time you cook a xx size chicken you can refer to your notes and know it took xyz time to cook at such n such a temp.
Hi there. EricD hit it right on the head. Butterflied, aka spatchcock, chicken will cook a lot faster. And you can't really think of cooking food items in a manner of hours per lb. A 10lb ball will take a lot longer to cook that a 10lb sheet because the conducted heat will take longer to travel to the center.
IMO, I don't believe the smokenator is the issue. It's just a tool that needs to be learned. You can just as easily destroy a cook with a roti or nothing at all. Learning your tools at hand will be your key to success. That being said, I personally do not have a smokenator and would have cooked that bird at around 325-350 for however long it took to get to 165-170. Or 180..depending on who I'm serving to. I have had "complaints" of the chicken not being cooked and or being a bit pink at where I find the chicken to be good. Despite my assurances it's cooked to temp, I bring up the temperature to avoid the initial shock from my guests. I'd rather do that then have them "concerned." I digress... 26r, snake, fire bricks, smoke chunks, 325-350, temp probe in the thigh, cook till done, hit it with thermapen to verify, rest till I get other food items plated and guests seated, carve and serve.
Now to another matter. I personally think it's not a good idea to have the temp controller when starting. I don't know your level of grill aptitude, but I feel like it may serve you better to get to know your cooker and how it reacts before you throw controls on it. If that thing fails in the middle of a cook and you don't know how to control your heat without it your fuqt. Get to know your grill first then add the tool on top if you feel you want it later or it will be a crutch. A maverick dual therm or a ThermoWorks dual therm would be money much better spent IMO. And you can use either one of those in the oven also.
I hear ya on the learning your cooker.
So I guess the theory behind cooking the chicken is to get it up to the desired temperature (165-180 depending on preference) and then pull it right off? It's not a case where you want to hold it there for a long time hoping for tissue breakdown to get softer meat?
I have more experience with ribs, where I smoke them for 225F for 6 hours. I guess when you do that, you are doing the same thing, just over a long period of time. I.e. slowly approaching a target temperature, rather than reaching a temperature and holding it.
Chicken goes by different rules than beef or pork. The muscle structure and connective tissue is different. Get it to temp and pull it.
Quote from: MINIgrillin on June 15, 2015, 08:15:34 AM
Chicken goes by different rules than beef or pork. The muscle structure and connective tissue is different. Get it to temp and pull it.
Good to know. Thank you.
Quote from: MrHoss on June 08, 2015, 03:07:27 PM
If you want to toss some smoke to the bird then smoke it for an hour or so at low temps. When it hits about 150f internal then grill it over some reduced coals to crisp up. Pull it when it hits 170f internal.
You probably cooked it too long and took it too far. The water pan will not add moisture to your food, only slow down the drying out process....a little.
This advice is spot on.
Butterflied, aka spatchcock, chicken ... around here we call that roadkill chicken. Sit that bird upright proud and tall, on a pedestal like a beer can holder BUT w/o the beer can. Leave the cavity empty so it can get heat. Juiciest chicken done on Roti. Best chicken done on holder w/ heavy smoke. Leave your Smokenator for L&S cooks. I use mine for ribs and turkey. Best advice I've read so far "learn your tools, and enjoy the ride". SJ
I use a simple braai.
Butterfly the chicken, cover in olive oil and spice of choice. Make the coals hot. Place a beer can cut in half in the coals (sometimes I use two) and cook for plus minus 20mins. Keep flipping it.
Put a knife into the thigh to check fir blood. If done properly the breasts remain juicy yet cooked.
(http://images.tapatalk-cdn.com/15/06/23/bbb14c2c9e0d77ae73a94f66229a9fc0.jpg)
It might look burnt but it's the olive oil and spices.
The water in the can boils and the mist it creates keeps the flame down.
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You cook a whole chicken in 20 minutes? Wow.
Fruit or veggies shoved into the cavity of a whole bird will give you plenty of moisture while you try to figure out the rest of the process. Lots or great advice above you'll be cooking juicy birds in no time.
@ed3120 Check out the Chicken Info on AmazingRibs.com ... Meathead
always has a
point of view. :) :) :) SJ
Quote from: ed3120 on June 23, 2015, 01:10:24 PM
You cook a whole chicken in 20 minutes? Wow.
It is a flatty that weights 2-3pounds. The coals must be HOT.
Keep basting it in olive oil and try to keep it bone side down longer than Mwa side down.
When I pull it off the coals are still hot enough to braai steak.
If you leave it too long it dries out, so you need to be attentive.
It's a Portuguese/Mozambiquan recipe and sort of rite of passage in our family.
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