Re: [CH] Ok, new question about smoking chicken and the skin
=Mark (mstevens@exit109.com)
Tue, 22 Jun 2010 18:56:45 -0400
http://www.virtualweberbullet.com/
On Tue, 22 Jun 2010 04:26:59 -0700 (PDT), Ted Wagner wrote
> 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)
> > | 1) "Smoking habanero powder helps defeat that
> <
> > Running FreeBSD 7.0 > | off taste' quite nicely."
> > ymailto="mailto:spooky130u@gmail.com"
> > href="mailto:spooky130u@g
>
> > | 2) "I figure a couple bong hits of [habanero]
> ICBM/Hurr.: 30.56226N /
> > | powder would defeat just about anything!"
>
> > 86.52008W |
> > --seen in Chile-Heads list
--
=Mark
http://www.exit109.com/~mstevens