How to Cook a Delicious Whole Chicken in the Flaming Coals Offset Smoker
Who doesn't enjoy the family favourite smoked chicken? It's not just delicious; it's also incredibly easy to prepare and quite satisfying.
You can prepare a whole chicken using this method, and it will be more juicy than anything you can buy at the grocery store. The whole family will love it! Let's get going now.
You’ll need the following basic ingredients:
- Kosmos Q Dirty Bird
- Flaming Coals Gyros Rub
- Flaming Coals Classic BBQ Rub
- 2 whole chickens
Whole Chicken Preparation
1. The first step is to butterfly (or spatchcock) your whole chicken. Simply apply downward pressure to the back until you hear a crack (to break the back). Once you've done that, flip the bird over and remove the spine by cutting down either side of it with a sharp pair of scissors. If you hear some cartilage breaking, don't worry.
2. After this is finished, start using your favourite rub. We're using two rubs in today's recipe (1 for each chicken). Kosmos Q dirty bird not only provides an incredible colour but the taste is incredible on chicken.
Second, the Flaming Coals Gyros rub was created to improve chicken, and boy does it deliver! Give your chickens an even coating and pat it in. To make sure your chicken is completely covered, raise the wings and legs.
3. Set the Flaming Coals Offset smoker to 275°F and add the chicken. The side of the bird that faces the firebox is where we want to place it. This will assist in removing some of the "rubbery skin" issues related to smoking chicken.
4. To keep the surface from drying out, spray your chickens with apple juice every 45 minutes.
5. Depending on the size of the chicken and the temperature of the offset cooking chamber, the cooking time will vary. To check your interior temps, use a meat thermometer. Keep in mind that we cook according to temperature rather than time.
6. You should take the chickens out of the smoker once the internal temperature reaches 165°F.
7. Serve immediately with the Flaming Coals Classic BBQ sauce on the side
8. Enjoy!
Once you have learned a few fundamentals of smoker heat management, cooking beef back ribs in the Flaming Coals offset smoker is a simple task. You might think about getting a Flaming Coals Tempmaster Pro control unit to make things even easier. A temperature probe is placed on the grill inside the cooking chamber, and the control unit receives information from this probe. If you choose your desired temperature (for example, 275 ° Fahrenheit),the unit will initiate the fan connected to the firebox if your cooking chamber drops below the set temperature. On the other hand, if the smoker is running too hot, the fan will stop, allowing the smoker's temperature to drop until it reaches the desired level. It is now as easy as setting the temperature and forgetting about it to maintain it during the cook. The unit delivers pellet grill simplicity with the taste and experience of a true offset cook, it’s a must-have for anyone looking to do long cooks and get some sleep!
Smoker Heat Management
1. Light 6–8 lump charcoal pieces Using a charcoal chimney and charcoal starter wand, then allow them to burn completely. Add charcoal to your firebox and heat the smoker to 275°F (105°C). As needed, add more charcoal to the fire.
2. Every half-hour, add a chunk or two of smoking wood (cherry or apple is our favorite) to the firebox to produce a stream of thin, visible, somewhat blue smoke. A surplus of wood may produce thick, grey smoke. If this occurs, open the smoker and let the smoke out. Don't close it until the smoke is once more manageable.
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by: Michael Wilkie