Re: [CH] Ok, new question about smoking chicken and the skin
Ted Wagner (trwagner1@yahoo.com)
Tue, 22 Jun 2010 04:26:59 -0700 (PDT)
I use a Webber "bullet" wet smoker. Smokey mountain grill or whatever they call it. I just call it the bullet. My daughter calls it the big giant black pill. ;)
If you use a regular grill, and are truly smoking, use the offset/indirect heat method where you have a hot and cold side.
When I smoke a chicken, it's probably in the smoker a good 3-4 hours. The flavor will penetrate the skin and the meat will have good pink color from the smoking. On a regular grill using indirect heat, it might be a good two hours.
On the grill, it's on less than an hour tops.
For penetrating smoke flavor, it has to be low and slow heat. I've found that if you do this, it's irreguardless of the skin. Same with roasting a hog.
My experience is, if you want STRONG cayenne flavor, use a rub with cayenne. If you want a subtle flavor, add it with the marinade. Marinades penetrate poultry meats quite a bit less than red meat.
Ted
----- Original Message ----
> From: Jim Graham <spooky130u@gmail.com>
> To: Chile-Heads <chile-heads@globalgarden.com>
> Sent: Mon, June 21, 2010 11:46:07 PM
> Subject: [CH] Ok, new question about smoking chicken and the skin
>
> Ok, so, if the chicken's skin isn't really great & tasty like the meat
> of
the chicken should be, here are some new questions I have
> (probably
non-issues, but I've gotta ask).
So...you've smoked your
> chicken, skin on. The skin has a nice smokey
color, grill marks (which
> I consider a bonus in the aesthetics
department), etc., what's going to
> happen to all of that when you remove
the skin?
OBCH: how much
> cayenne powder (all out of fresh cayenne, no garden so
far this year due to
> $$$ issues) should I add for a moderately spicy
(not hot, as such ... just
> spicy) chicken? Should I add it to the
marinade, the sauce, or
> both?
Later,
--jim
--
73 DE N5IAL (/4)
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<
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> href="mailto:spooky130u@g
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ICBM/Hurr.: 30.56226N /
> | powder would defeat just about anything!"
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