So do you smoke the chicken pretty much like any other bird smoke? I've been making jerk on the grill for years, but I have a hankering to smoke it.
By the way, you can pretty much jerk anything. Chicken and pork are traditional, but I've done beef tenderloin. It doesn't absorb the marinade as quickly and develops a milder heat. And try shrimp, they get firecracker hot.
Raichlin has an awesome jerk marinade recipe in a few of his books. That's what I use.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Comment