Diane Epps wrote:

> I need help I have been smoking salmon for some time with great success but
> I now fancy making some hot smoked chicken. I think it will need soaking in
> brine first but what strength and for how long and should I add some salt
> peter [potassium nitrate]
> TIA
> Diane
>
>

If your hot smoking, brining is not necessary, but maybe desired. If
your cold smoking, I have no experience. Think Ed has some information
on cold smoking on his web page, IIRC.

Many around here use use a citrus brine developed by Hound. For one
chicken, you can half the recipe.

Hound's Citrus Brined Chicken

Prepare the brine:
1 gallon water
1 cup Kosher salt or 1/2 cup table salt
juice of 3 oranges
juice of three limes
juice of three lemons
rinds from same
1 sliced white onion
1 head of garlic, crushed
stems from a bunch of cilantro, chopped
serranos to taste, minimum of 4
rough ground cumin and coriander 2 Tbsp each
1/4 cup chili powder or any ground chile you prefer
(1/4 cup onion powder is optional)
(1/4cup garlic powder is optional)

Place the bird(s) and plenty of brine solution in a ziploc bag(s) and
leave refrigerated overnight prior to cooking. A cooler works fine also.
I use a 5 gal beverage cooler for all but the biggest turkeys. Frozen
soda bottles, or ice can be used to keep the cold. {8 lbs of ice= 1
gallon of water} An hour before cooking take the bird out and
thoroughly wash it down with cold water for at least 30 seconds. You
can place aromatics like garlic heads, apples, citrus in the cavity of
the bird for the cooking. I like also to place orange slices between
skin and meat. Smoke rear end of chicken toward the fire for 45
minutes/lb @ 225°F until the thigh is about 170°F. You can rotate as
necessary to avoid charring. Cooking this way will result in inedible
skin, but juicy chicken. If you like the crispy skin then place the
chicken near the firebox. This works for either chickens or turkeys.
If you eliminate the brine (salt and water) the rest of the recipe makes
an excellent marinade for grilled chicken.

I cooked a chicken using this brine recipe a couple of months ago. I
was very pleased with the results. I smoked it at about 300° about 3
hours and should have taken it off sooner. But it was still very good
that evening. The next day the breast meat was a little too dry.

Happy Q'en,
BBQ