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On another forum I read about smoking a chicken on a BBQ. Since I love smoked chicken and there is no supermarket in the vicinity that sells them I decided to give it a go.

I bought a free range chicken (reduced by 30% at Lidl as it was nearing its use by date) and seasoned it with S & P inside and out. Next I heated the gas BBQ on full with the lid down for a few minutes, added a tray of Mesquite wood BBQ chips for a couple minutes more then turned off one gas burner and placed the chicken on the rack above it. The BBQ chips had to be replenished a few times as they burned up rather quickly. (I think I shall reduce the heat to compensate for this at my next effort.) The aroma of the smoking (cooking) chicken was wonderful and after 1 1/2 hours it was done. The flavour was really fantastic and the chicken so succulent I know I  shall be doing this again and again this summer.

Now I have to find a supplier of BBQ wood chips as I used up the half packet that had been sitting in my shed for the past seven years!

Tricia

Chicken smoking has just been upgraded from class C to class  B

Quote from: isbister on May 09, 2008, 08:44:38
Chicken smoking has just been upgraded from class C to class  B

I can never get them to fit into the rizla!

You use the same process as for crispy duck. Dry the chicken until you can shred it finely, then you'll have no problems with the rizla.

Better than smoking a joint?

Quote from: tim on May 09, 2008, 12:31:50
Better than smoking a joint?

TBh it's pretty fowl.

Love the comments,

The chefs on Ready Steady Cook had a spate of using tea leaves for smoking meat as it cooked.

I kept thinking I would try it but never have. They do not have a cooker, kitchen or pans to clean after, do they?

I never thought about trying it out on a barbie.

I still think that the food will taste of burnt tea leaves though.