Smoked Chicken

[otterman91105]

Hey everyone, just wondering if anyone has smoked a whole chicken? What temp seems to work good? When you look around there is such a huge range of temps that people use.

[3pronghook]

i do mine at 200-225 dont like hotter than 225. im more concerned to get the smoke in it. Chicken is pretty easy and really hard to mess up. Unless you get it too hot, youll be ok.

[thirdeye]

If you are talking "smoked" as in brined and smoked, I too go less than 250° and have turned out good whole ones. The downside is that the skin will always be on the rubbery side.

If you are talking "flavor smoked" I go a little higher on the pit temp, and cut my birds in half through the pelvis (my preferred method) I can get the white half and the dark half to the exact doneness I like.

[otterman91105]

I started out at 225 then bumped it up to 275 for the last hour worked good and gave it a crispy skin with the rub. Thanks guys for the replies.

[eyeguy 54]

I smoke with cherry and love em. :>)

[topcat3820]

Looks great as always, Thirdeye . Don't leave me in suspense on those peppers, though... I need that recipe !!!

[otterman91105]

Those peppers look really good. What's in them? I have never tried to brine the chicken just put a rub on them. Brineing them sounds good.

[thirdeye]

Guys, those poblano peppers have beans and cheese in them. Click this link It should take you to page 5 to see the how-to.

[topcat3820]

Thanks Thirdeye, I checked your site & couldn't find anything there... gonna' do up a batch this weekend, they look great .

[Leaky]

Poblano Relleno

Steve Raichlen

• 6 large poblano peppers or green bell peppers

• 2 cans (16 ounces each) low-sodium pinto beans or black beans

• 3 tablespoons extra-virgin olive oil, plus 1 tablespoon for drizzling

• 1 medium onion, finely chopped

• 2 cloves garlic, finely chopped

• 2 jalapeño peppers, seeded and finely chopped (for a hotter filling, leave the seeds in)

• 1/2 red bell pepper, finely chopped

• 1/4 fresh cilantro, chopped

• 1/4 cup hulled pumpkin seeds (optional; see Note)

• 1 teaspoon ground cumin

• 1 to 3 teaspoons of your favorite hot sauce, or more to taste

• 3 cups (about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated

• Coarse salt (kosher or sea) and freshly ground black pepper

• 1 cup wood chips or chunks (preferably mesquite), soaked for 1 hour in water to cover, then drained

1 If using poblano peppers, cut them in half lengthwise, and scrape out the seeds. If using bell peppers, cut off the tops about 1/2 inch below the stems. Scrape out the veins and seeds, taking care not to puncture the bottoms.

2 Drain the beans, place them in a colander, rinse under cold running water, then drain again.

3 Heat 2 tablespoons of the olive oil in a nonstick skillet over medium heat. Add the onion, garlic, jalapeños, red bell pepper, cilantro, pumpkin seeds, if using, and cumin and cook until golden brown, about 4 minutes. Stir in the beans, hot sauce, and 2 cups of the cheese. Taste for seasoning, adding salt, pepper, and/or more hot sauce as necessary. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the peppers. Drizzle the remaining 1 tablespoon of olive oil over the cheese.

4 Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce heat to medium. If using a charcoal grill, preheat it to medium, then toss all of the wood chips or chunks on the coals.

5 When ready to cook, place the peppers in the center of the hot grate, away from the heat. Cover the grill and cook the peppers until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Use a spatula to transfer the peppers to a platter or plates and serve at once.

[thirdeye]

Thanks Thirdeye, I checked your site & couldn't find anything there... gonna' do up a batch this weekend, they look great .

The link to an earlier post on the forum is in the post above. These are really easy and you can modify it easily.

[Jim Almquist]

I copied just the wording out of the post so we could just get the recipe. If you want to get really hungry go back and look at the pictures HERE

This is Dark Clouds Recipe:

Just made a batch of these and figured i'd share...

Cheese stuffed jalopenos encased in sausage...

Take your peppers and cut the tops off, cut em in half then seed and vein them. You'll need to match the halfs back up. Your going to fill each one with cheese of your choice, I usually use cheddar...

Now for the sausage. You can use sweet italian, breakfast, hot, basically any kind of bulk. For about 8 peppers I used 1/2 pound to which I added a heavy half cup of bisquick, and a heavy half cup of shredded cheese. I used a 4 cheese blend. Also I added one clove of garlic minced. Work this together till you get a sticky dough. Then spread a spoonfull out thin...

Now your going to encase the pepper. This takes a little getting the hang of but it's not too bad. The sausage dough is prety tough and workable...

Make sure to get some extra sausage in the chesse end to hold it in...

Next dip them into a beatn egg and roll in seasoned shake n bake..

Then into a bakeing dish and a 325-350 degree over for about 35 minutes. Flip em once...

They are a bit time consumeing but worth it. And not nearly as hot as you would think. My dad likes em alot and he dosn't do hot. Each batch is a tad diff and you could leave some seeds and veins. Two people enjoying a beverage make these quicker than one grumpy person

Give them time to cool. Dont be the one with melted cheese burns all over the inside of your mouth

_________________________

[Leaky]

Nice job digging this out from 09, Jim. They look great. I don't do hot, but I think I could handle these.

[mnvikes32]

Smoked some chicken thighs the other day. Boy were they tasty! They took approx. 2.5 hours and had the temp around 230 degrees.

[reinhard1]

they sure look great!!good luck.