Salt crusted chicken - would this work on the WSM?

[Don Irish]

Some years ago I had a salt crusted small chicken in Scotland....I wonder would this work on the WSM? Would the smoke flavor get through the salt crust?

 

[Tim C]

watch the amount of smoke wood.smoking it would make the skin kinda rubbery . salted chicken is my wifes favorite. i use a minimal amount of cherry and it comes out great on the kettle. im sure it would be great on the wsm too

 

[K Kruger]

Only slightly. It depends if you are making a floured version, an egg white version, a combo, or a slurry. But, still, not really major - good thing for chicken, imo. You can finesse this by adding smoked paprika to your cavity filling, heating a little oil with smoked paprika and lightly applying to the surface of the bird, and adding some to your salt crust. Use a little smokewood when you cook (for a good salt surface color) - voilà.

 

[Don Irish]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Only slightly. It depends if you are making a floured version, an egg white version, a combo, or a slurry. But, still, not really major - good thing for chicken, imo. You can finesse this by adding smoked paprika to your cavity filling, heating a little oil with smoked paprika and lightly applying to the surface of the bird, and adding some to your salt crust. Use a little smokewood when you cook (for a good salt surface color) - voilà. </div></BLOCKQUOTE>

Thanks for the quick reply Kevin and Tim. I thought that the salt crust likely would inhibit the smoke...but it does make for a really nice presentation. I remember it as being very moist and not salty at all. I think I'll give it a try, perhaps with some game hens.