We're using the indirect heating method along with a
little bit of apple smoke out of a side-box smoker to
grill/smoke a whole chicken.
This is going to be all about apple. Apple smoke, and an
apple in the core of a whole chicken while grilled with barbeque
briquettes indirectly and a little apple-smoke in the
side box smoker..
As you can see by the label on the right, I'm smoking up
and grilling a whole chicken weighing just over 5 lbs.
Half the battle is preparation- making sure you get
everything just right for the cook.
As for your barbeque grill preparation, the first thing
to do is light a good charcoal fire on the grill. One
with enough charcoal to last a good hour and more,
because a five pound chicken is going to take at least a
couple of hours and more to
cook. Chances are good, you'll have to light another little
bundle of coals in order to complete the entire cooking
time. A five pound chicken will take at least 2 to 2 1/2
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 cook, start with thoroughly washing with cold water including the cavities. Pat dry
inside and out to minimize excess moisture during the cooking process.
After the chicken is cleaned, rub a good olive oil over the entire bird. This will help with keeping a firm fresh and sealed skin on the bird while roasting.
Season to taste. I like to use Lawry's Seasoned Salt and then sprinkle on some Roasted Garlic and Herb. The apple off to the side is set for the
stuffing cavity. We'll use a big juicy apple to
fill the cavity and smother the interior grilling time
with the moisture from the fresh, cooked apple flavor.
It will also help with keeping the meat moist.
It's important to use no more than a full sheet and a half of newsprint for proper
lighting of charcoals.
Stuffing too much paper into the chamber will prevent the paper from igniting and failure to burn your charcoals.
Fill the chimney with as much charcoal needed to cook your
food. A full chamber will supply an hour and a half
or more cooking time. Ideal for
methods such as cut up chicken pieces, country spare ribs,
small turkey breasts,
pork and beef roasts.
After a few tries, you'll get the hang of gauging and
filling charcoal chamber efficiently.
Need more coals for a longer cook time? Simply
fill the chamber again and evenly distribute to hot coals.
Repeat as necessary. There you have it! Safely smoked
or grilled food without toxic chemicals.