Thursday, June 20, 2013

Wood fired smoker - roast chicken

A galvanized trash can (never used for trash) is my repurposed large smoker. A fire built with several large chunks of wood will bun for a couple of hours and provide plenty of smoke and heat.

Step 1 is building the fire.

One the fire settled down, I added chicken and some wrapped potatoes.  The grill is easily large enough to hold several chickens, but only one was used for the first try.


The chicken was rotated a quarter turn every 15 minutes. A spatchcocked chicken or ribs would not need to be turned so often.

It is important to test the temperature of the cooked chicken with an instant read thermometer.  Cooking temperatures are too uncertain to rely solely on time.

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