Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

First time chicken on the PBC

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    First time chicken on the PBC

    My first 8 cooks on the PBC have been pork (ribs, pork loin, pork butt, and last week, a ham). This week I decided to branch out into chicken. For the past year, I've been cooking whole chickens on my Weber Genesis with the rotisserie accessory, and have had really great results. I use a smoke box with some apple wood chips, and I end up with great crispy skin and very juicy meat. I have been a little hesitant to try chicken on the PBC, fearing that if the chicken came out better than on the Weber, then I'd feel like the rotisserie accessory was a waste (especially at $100 or so).

    Today I decided to try whole chickens on the PBC. I went with two 5 pounders, seasoned with my go-to seasonings of Tony Cachere's cajun seasoning, some garlic powder, and italian seasonings. The chicken was incredible - even juicier than on the Weber, and with a more intense smoke flavor. They were so juicy in fact that a couple of pieces even exploded with a ton of juice after barely touching them. My in-laws were over and they raved about it.

    I followed Noah's approach of cutting the chickens in half and hanging them, but made a few adjustments. My PBC has been running on the lower end lately at around 230 (maybe because of the high humidity here). I wanted to get to Meathead's recommended cooking temp of 325 for crispier skin, so I decided to try going with 100% Kingsford competition charcoal. Because I didn't need a long cook, I added enough briquettes to barely cover the charcoal basket bottom, and used 40 in the chimney starter. So, I was probably using a basket that was around half to two-thirds full when all was said and done. I also lit the PBC according to Kathryn's technique in the sticky links.

    Interestingly, the Kingsford competition helped keep my temps up and around 325 for the cook. A few times I had to crack the lid a bit, but it was fairly stable around that temperature. Reducing the basket size also worked out well, as I had enough heat for what ended up being a 1.5 hour cook (the briquettes were out when I checked them 3.5 hours after I had put the chickens on). The skin was nice, but a little less crispy than what I have been getting on the Weber. I probably need to cook at a slightly higher temp for that.

    One other observation: people have said to go light on using wood with the chicken, and I would agree with that. I added two very small pieces of apple and a very small piece of cherry. The flavor was intense. I also noticed that the smoke seemed to heightened the seasonings i used. I had gone lighter on the Tony Cachere's than I normally do on chickens, and I probably could have gone a touch lighter. Good stuff though.

    I'm very encouraged by my chicken results and so I'm going to try turkey next weekend (if I can find one - most stores around here only start selling them in the fall). Tomorrow though is another pork butt - I found a nice 10 pounder that I plan to cut in half for a nice slow smoke all day
    Last edited by New2Cue; August 1, 2015, 07:23 PM.

    #2
    Congrats on such a good chicken cook, New2Cue ! I smoke whole chicken, split like you did, and sausages together in my PBC almost every week. What chicken we don't eat goes into chicken enchiladas--my friends rave about my "secret ingredient" in the enchiladas when in fact it's the PBC-cooked chicken that kicks it up a notch.

    You may want to try PBC's All Purpose Rub on your chicken--rub the muscle under the skin and sprinkle a little bit of the rub on top of the skin as well. Yummy yum yum.

    I also use Kingsford Competition with poultry. It's much easier, as you found out, to keep the temps higher with it.

    If you can't find a whole turkey (and like white meat), smoke a turkey breast on the PBC. It's delicious.

    Congrats again, and smoke on!

    Kathryn

    Comment


    • bep35
      bep35 commented
      Editing a comment
      How about sharing your chicken enchiladas recipe?

    #3
    Thank you Kathryn, and thank you very much for all the stickies and guidance you have posted on here. For a newbie to the PBC, this website has been a real goldmine for me because of people like you, so thank you!

    I ran across another of your posts on your chicken techniques. I'll have to try the dry rub overnight and cooking between 325 and 360. At 325 I got decent skin, but I'd like to get it a tad crispier. When cooking chickens and turkey in the oven, I tend to go with higher temps (400+) to get crispy skin yet juicy meat.

    I was just talking with a friend earlier this week about smoking sausages. If I can't find a whole turkey (I love turkey dark meat!), sausages would be a great consolation prize.

    Comment


      #4
      New2Cue , I hang my sausages vertically in a modified sausage basket (handle sawed down to fit into the PBC). There's nothing like a little sausage-generated smoke to help flavor that chicken--or turkey. Happy turkey hunting!

      And thank you for the thank you!

      Sausage basket modified for the PBC:
      Click image for larger version

Name:	Sausage Basket modified 2.jpg
Views:	32
Size:	153.0 KB
ID:	100227

      I usually put the sausages under the broiler for 2 minutes or so to get rid of the "tan lines" you see here.

      For the mod, I had a friend cut the wooden-insert handle down so it fits in my PBC:
      Click image for larger version

Name:	Sausage Basket 2.jpg
Views:	27
Size:	63.9 KB
ID:	100228


      Kathryn

      Comment


        #5
        A couple of weeks ago, I tried whole chickens again. This time I tried to keep the temp up around 375. Went with Kingsford competition, and cracked the lid a bit. Incredibly juicy and tasty as the last time.

        The skin was gorgeous as you can see - in some areas, the skin tasted amazing, but in others, it had a hard rubber texture even though it was crispy (hard to explain, but it wasn't as tasty as the skin off the rotisserie on my Weber Genesis). Anyone have any ideas as to why the skin came out like that?

        I found a butcher that can get me whole turkeys. I want to try to do a few turkeys before Thanksgiving to perfect my technique. If the turkey can come out half as good as chicken on the PBC, I'll be happy. I've done turkeys for years in the oven on Thanksgiving for the family and some people have said it's the best they have ever had, but I have a feeling smoking a turkey would up the game a few notches.

        Comment


          #6
          I'm getting a little better at smoking poultry in the PBC. On a separate thread, I noted that I tried out turkey a few weeks ago, which I smoked at about 350-375 and then put in the oven from 400-500 for the last five degrees. I took the oven approach on chickens last weekend, and the skin was a lot better. Still not as good as I get on the rotisserie on my Weber Genesis, but getting close. With the oven, you can see the skin sweating and crisping up - something you don't really see straight from the PBC.

          I might try putting them in the oven for the last 10 degrees next time. I'm also going to have to try the baking powder approach sometime - though, with three kids under the age of five, I usually don't have my act together to plan ahead for cooks

          Comment


            #7
            Man that stuff looks gooooood. I've always loved my PBC chicken. Being able to just rip a whole leg quarter off and put it on a kid's plate really speeds up the serving process.

            4 years ago I had 3 step-kids under 5. Now the youngest is 7.

            Comment


            • New2Cue
              New2Cue commented
              Editing a comment
              PBC chicken is great, isn't it? It's amazing how juicy it is, to the point that sections of the bird just fall apart. Do you do anything to get better skin?

              Ah, so you know my pain, I mean, enjoyment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Finally, A Great Portable Pellet Smoker


          Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order


          The Pit Barrel Cooker May Be Too Easy


          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them



          Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

          Click here to see our list of Gold Medal Gifts

           

          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.


          Blackstone Rangetop Combo: Griddle And Deep Fryer In One


          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order


          GrillGrates Take Gas Grills To The Infrared†Zone


          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review