Here, you’ll learn about using an apple in the core
of a whole chicken while it is indirectly smoked and
grilled with barbeque briquettes and apple wood chips
in the side box smoker.
As you can see from the label on the right, I'm
smoking up and grilling a whole chicken weighing just
over 5 lbs. Half the battle is preparation ensuring
you get everything right for the cook.
For your barbeque grill preparation, the first thing
to do is ignite a good charcoal fire, one with enough
charcoal to last a good hour or more because a
five-pound chicken can take a couple of hours to
cook, chances are good that you'll have to light
another little bundle of coals to complete the entire
cooking time. A five-pound chicken can take 2 hours
to complete.
Light your coals with a chimney charcoal starter
to prevent chemicals and toxins from penetrating your
food. Lighter fluid will give your food a noticeable
chemical taste and can oftentimes ruin an otherwise
good barbeque. Besides the foul after-taste from
burning lighter fluid, unburned lighter fluid liquid
and gasses are full of dangerous toxins. Burn your
coals clean with a charcoal chimney starter.
Chicken Preparation for the Smoke - Grill
To prepare the chicken for a hearty smoke, thoroughly
rinse it with cold water, including the cavities. Pat
dry the chicken inside and out to minimize excess
moisture during cooking.
After the chicken is cleaned and dried, rub good
olive oil over the entire bird. This will help keep
the bird's skin firm, fresh, and sealed while
smoking and grilling. Season to taste as desired.
I like to use Lawry's Seasoned Salt and Roasted
Garlic and Herb.
The apple shown in the picture on the right is
used to fill the bird’s body cavity. I cut the
apple in quarters to fill the cavity, which will
also help keep the meat moist andgive the bird a
delicous apple flavor to the entire chicken.
Ideal for indirect cooking methods
such as cut up chicken pieces, country spare ribs,
small turkey breasts, pork and beef roasts.
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