Hi,

I am planning on doing a couple of beer can chicken in my Brinkmann Smoke
n Grill today. I've tried once before and the meat tasted great while the
skin was kinda "leathery" and not crisp like it when I done it in a gas
grill. How do I get the best of two worlds, the taste from the smoker and
lump coals, and the crispy skin of the gas grill?

--
//ceed ©¿©¬

How do I get the best of two worlds, the taste from the smoker and lump
coals, and the crispy skin of the gas grill?

My method for success is to
1) brine for at least 8 hours (pick your favorite, but stay away from too
much sugary stuff)
2) take it easy on the smoke. light smoke will smoke just fine. Common
mistake is to put too much wood in and let it ignite.
3) if possible, keep the smoking chamber moist. I have a contraption that
I put a mixture of 1/2 beer and 1/2 applesauce near my firebox but inside
the smoking chamber.

4) extra option... buddy of mine only adds wood for smoking the first 1
hour, then just lets the lump provide smoke for the rest of the time.

This works for me, but your mileage may vary

Paul

On Thu, 07 Jul 2005 12:58:12 -0500, Paul
wrote:



How do I get the best of two worlds, the taste from the smoker and lump
coals, and the crispy skin of the gas grill?

My method for success is to
1) brine for at least 8 hours (pick your favorite, but stay away from
too
much sugary stuff)

Done that.

2) take it easy on the smoke. light smoke will smoke just fine. Common
mistake is to put too much wood in and let it ignite.

I'm using lump mesquite charcoal. Guess I probably do not need wood chips
at all for chicken?

3) if possible, keep the smoking chamber moist. I have a contraption
that
I put a mixture of 1/2 beer and 1/2 applesauce near my firebox but inside
the smoking chamber.

This is a water smoker, so it has a pan above the firepan. I mostly have
water in it. This is beer can chicken so the birds sits on top of a beer
can in this case.

4) extra option... buddy of mine only adds wood for smoking the first 1
hour, then just lets the lump provide smoke for the rest of the time.

I may do that. Just add a few chips the first hour. How long will a
chicken take at, let's say 230-250F?

This works for me, but your mileage may vary

Thanks a lot!

Paul





--
//ceed ©¿©¬

On Thu, 07 Jul 2005 13:04:38 -0500, I needed a babel fish to
understand ceed
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
:

On Thu, 07 Jul 2005 12:58:12 -0500, Paul
wrote:



How do I get the best of two worlds, the taste from the smoker and lump
coals, and the crispy skin of the gas grill?

My method for success is to
1) brine for at least 8 hours (pick your favorite, but stay away from
too
much sugary stuff)

Done that.

2) take it easy on the smoke. light smoke will smoke just fine. Common
mistake is to put too much wood in and let it ignite.

I'm using lump mesquite charcoal. Guess I probably do not need wood chips
at all for chicken?

3) if possible, keep the smoking chamber moist. I have a contraption
that
I put a mixture of 1/2 beer and 1/2 applesauce near my firebox but inside
the smoking chamber.

This is a water smoker, so it has a pan above the firepan. I mostly have
water in it. This is beer can chicken so the birds sits on top of a beer
can in this case.

4) extra option... buddy of mine only adds wood for smoking the first 1
hour, then just lets the lump provide smoke for the rest of the time.


In addition, I would suggest for the crispy skin is to up the heat in
your last 30 min to hour. The heat will dry out the skin to make it
more crispy and the brine you did will help prevent the meat from
drying.

Good luck
"Any sufficiently advanced technology is
indistinguishable from magic." - Arthur C. Clarke

temperature and moisture might be the problem. I smoke them at a low temp
till they are almost done, and then raise the temperature to get the skin
crisp. I'm not using a watersmoker, but can add water. when I do chicken, I
do not add any water. To prevent a dry chicken, I brine the chicken.

Adriaan


"ceed"
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
schreef in bericht newsp.stjv40bl21xk10@dellbob...
Hi,

I am planning on doing a couple of beer can chicken in my Brinkmann Smoke
n Grill today. I've tried once before and the meat tasted great while the
skin was kinda "leathery" and not crisp like it when I done it in a gas
grill. How do I get the best of two worlds, the taste from the smoker and
lump coals, and the crispy skin of the gas grill?

--
//ceed ©¿©¬

"ceed"
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote in message newsp.stjv40bl21xk10@dellbob...
Hi,

I am planning on doing a couple of beer can chicken in my Brinkmann Smoke
n Grill today. I've tried once before and the meat tasted great while the
skin was kinda "leathery" and not crisp like it when I done it in a gas
grill. How do I get the best of two worlds, the taste from the smoker and
lump coals, and the crispy skin of the gas grill?

Only way to get crispy is higher temperatures. Take it off the smoker and
finish it on the grill, or, crank up the smoker to 350. Chicken does not
need low and slow to be tender.
--
Ed
http://pages.cthome.net/edhome/

Edwin Pawlowski wrote:
"ceed"
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote in message newsp.stjv40bl21xk10@dellbob...

Hi,

I am planning on doing a couple of beer can chicken in my Brinkmann Smoke
n Grill today. I've tried once before and the meat tasted great while the
skin was kinda "leathery" and not crisp like it when I done it in a gas
grill. How do I get the best of two worlds, the taste from the smoker and
lump coals, and the crispy skin of the gas grill?


Only way to get crispy is higher temperatures. Take it off the smoker and
finish it on the grill, or, crank up the smoker to 350. Chicken does not
need low and slow to be tender.

That is true, but a chicken done low and slow will gain more smoke
flavor and end up with different texture than a hot cooked chicken. Low
and slow chicken is one of my family's favorite dishes off the cooker.
That's what is on the menu for this weekend's getogether.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

"ceed"
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote in message newsp.stjv40bl21xk10@dellbob...
Hi,

I am planning on doing a couple of beer can chicken in my Brinkmann Smoke
n Grill today. I've tried once before and the meat tasted great while the
skin was kinda "leathery" and not crisp like it when I done it in a gas
grill. How do I get the best of two worlds, the taste from the smoker and
lump coals, and the crispy skin of the gas grill?

--
//ceed ©¿©¬

Whew! Heard that one before! You gotta cook it twice, once for the meat and
a second time at high temp to crisp up the skin.

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

"Edwin Pawlowski" wrote in message
...
snip
Chicken does not
need low and slow to be tender.
--
Ed

Only if it is a young fryer, if it is an older roaster, slow can be good.
--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

In article ,
"Piedmont" wrote:

"Edwin Pawlowski" wrote in message
...
snip
Chicken does not
need low and slow to be tender.
--
Ed

Only if it is a young fryer, if it is an older roaster, slow can be good.

Heh! I had my first real barbecue "failure" last weekend when I decided
to cook a big ol' baking hen (8 lbs) and didn't allow enough time for it
to cook properly. Even after three hours in the smoker at 300, she was
still pretty "rubbery", and I had to finish her off in the oven. Even
after a couple more hours in the oven, she never really got what I would
call "tender". No more baking hens (or roosters, either, for that
matter) for me!

--
Stan Marks

A waist is a terrible thing to mind.

"Stan Marks" wrote in message
...
snip
Heh! I had my first real barbecue "failure" last weekend when I decided
to cook a big ol' baking hen (8 lbs) and didn't allow enough time for it
to cook properly. Even after three hours in the smoker at 300, she was
still pretty "rubbery", and I had to finish her off in the oven. Even
after a couple more hours in the oven, she never really got what I would
call "tender". No more baking hens (or roosters, either, for that
matter) for me!

--
Stan Marks

Those old birds can really be tough! (LOL)

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

i run my hand under the skin to loosen it as much as possible then
pour olive oil and herbs into my hand and allpy liberally under the
skin and on the outside as well

ceed wrote:
Hi,

I am planning on doing a couple of beer can chicken in my Brinkmann
Smoke n Grill today. I've tried once before and the meat tasted great
while the skin was kinda "leathery" and not crisp like it when I done
it in a gas grill. How do I get the best of two worlds, the taste from
the smoker and lump coals, and the crispy skin of the gas grill?


I'm sure somebody will think I'm an idiot, but I use a propane torch to
crisp the skin.

"cory" wrote in message
...
ceed wrote:
"I'm sure somebody will think I'm an idiot, but I use a propane torch to
crisp the skin."

That's what Julia would do. I've no shame to say that when I'm having
difficulty with temp or appearance, I'll throw it on the gas grill to help
out if I have to.

In article ,
says...
ceed wrote:
Hi,

I am planning on doing a couple of beer can chicken in my Brinkmann
Smoke n Grill today. I've tried once before and the meat tasted great
while the skin was kinda "leathery" and not crisp like it when I done
it in a gas grill. How do I get the best of two worlds, the taste from
the smoker and lump coals, and the crispy skin of the gas grill?


I'm sure somebody will think I'm an idiot, but I use a propane torch to
crisp the skin.


http://www.flameengineering.com/Red_...e_Torch_K.html

Charcoal/lump starter, chicken/turkey/duck crisper, pillbox
eliminator.

Bill