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Chicken on my ghetto smoker
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Thread: Chicken on my ghetto smoker

  1. #1

    Chicken on my ghetto smoker

    I did a whole chicken last night on my grill using chunks of apple wood from the property. I seasoned the cavity, trussed it up tight and seasoned the outside with the same mix of salt pepper and cayenne pepper. I removed one grill and moved the other to the center. Lit the two outer burners for indirect heat and placed the drip pan under. 325 degrees and 2-1/2 hrs later the skin was super crispy and the meat was moist and falling off the bone.

    Cooked some mini Yukon Gold potatoes in the drippings with some diced onion and garlic. A simple salad of field greens completed the meal.


  2. #2

    Join Date
    Mar 2011
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    Houston TX
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    Not ghetto, improvised, looks good

  3. #3
    Yum! I wish you had pics of the potatoes!

  4. #4
    Looks great to me!
    Tom Gray, Seagrove, NC

  5. #5
    Senior Member

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    Nice!

  6. #6

    knyfeknerd's Avatar
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    Feb 2012
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    Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.
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    I have a ghetto smoking technique as well. I use an old wok. Maybe pics later.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  7. #7
    Thanks - I used the same setup a couple of weeks ago for 3lbs of natural casing dogs I smoked for Coney's. The snap from a smoked casings was worth the effort especially when smothered with chili, mustard and minced onions. I'll get pics of the finished product next time.


  8. #8
    Senior Member Deckhand's Avatar
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    Looks like good times.

  9. #9

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    May 2011
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    Top of Georgia
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    I have a similar routine for my gas grill. I do a smoke box on the far left burner with the meat on the far right side. Only the smoke box burner is lit, on low.

    -AJ

  10. #10
    Senior Member
    99Limited's Avatar
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    Mar 2011
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    LVW, Manchester, NJ
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    What a great way to smoke meat using a gas grill.

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