Smoked Chicken - Not A Fan


 
my spouse does not appreciate smoked chicken, so I have given up (for now). However, I am authorized to do two roasting chickens on the kettle rotissierie anytime. brined, not brined, anything else, doesn't matter, she's always up for that.
 
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Chicken ready for sauce in t-minus 10 minutes, and apple works for me.
 
I use very little wood when I grill chicken or turkey. Birds are easy to over smoke so I mostly use a very minor amount of smoke as a flavor enhancer to the rubs, marinades and sauces that I use. Rarely do I barbecue (low and slow) chicken but prefer to indirect grill halves over a medium fire.
Lately, I have been using apple or cherry chips (without being soaked in water) on the charcoal to give some smoke at the beginning of the cook with good results.

There are definitely some misconceptions as to what makes good smoked chicken. I have experienced chicken that was improperly smoked using wood and the young guys tending the grill choked the fire with either piling on too much wood or closing down the top vent on their offset smoker. The end result was sooty inedible chicken. Seriously the worst chicken that I ever tried to eat ( gave up after a few bites). I think the guys thought they were making some great smoked meat by piling on the smoke. Not good.
 
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