Chicken on a Brinkmann Smoker N Grill
I've been trying to smoke chicken for many days now, but the problem is that most of the time the chicken tastes like a match.
I've done everything, soaked the wood for a long time, cooked it with indirect heat with a pan of water in the middle. I have tried both wood chips and big pieces (soaked and dry) and, of course, all that with charcoal. Can anyone please advise me?
Best Answer
Sounds like you've may have two issues. Too much wood and incorrect expectations.
First it sounds like you've "oversmoked" your chicken. Depending on what kind of wood you use too won't need much for chicken (remember it's a lightly flavored meat.) try less wood next time.
Second that "ideal"temperature is great off you want pulled chicken but it will not do god things to the skin. Try either smoking at a higher temp for a shorter time, discarding the skin or finishing it on a grill.
Lastly if your meat had a bitter flavor it could be that you had live flames rather than embers as you smoked. Remember that you want to avoid flareups as much as possible.
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How do you smoke chicken on a Brinkmann smoke and grill?
Plug the smoker in and put on the cover. Smoke for about 1 hour. Remove smoker cover and brush chicken with a good quality barbecue or basting sauce that has a medium-thin consistency.How long does it take to smoke a chicken in a Brinkmann smoker?
Add a handful or two of wet wood chips every 30 minutes, and add enough water and charcoal to keep the pans full, usually every two to three hours. Whole chickens smoke in about five hours at 250 degrees.How long does it take to smoke chicken on a Brinkmann charcoal smoker?
Place the chicken onto the grill grates of the smoker and smoke for about 3.5 to 4 hours or until the chicken breast reaches an internal temperature of 160 to 165 degrees Fahrenheit and the chicken thighs reach an internal temperature of 170 to 175 degrees Fahrenheit when tested with a meat probe.ROASTED CHICKEN ON A BRINKMAN SMOKE N GRILL:WITH LEMON PEPPER
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