If you do not know how to cook a smoked chicken in a home smoker , several things should be considered.
Tips for making smoked chicken
- You can smoke the whole chicken, but you can cut it into pieces or separate the meat from the bones. Accordingly, the time of smoking will be different. The carcass hangs in the smoking cup for much longer than pieces of meat.
- Much depends on the chicken. Growing up at home, fed up and strolling in the courtyard, the gingerbread house is the owner of more tough meat than the store broiler chicken that grew on the farm. So the time for smoking should be determined experimentally.
- Before smoking, meat is often marinated or welded. The choice of seasonings and spices is a delicate matter, they should shade off the smoked taste, and not interrupt it. And, of course, boiled-smoked chicken in a home smokehouse cooks faster and turns out to be less dry.
- The smoked chicken in the smokehouse is cooked at different temperatures - the hot way is quick, with it the chicken is ready in a few hours, but the cold smoking will take several days, because the temperature does not exceed 40 degrees.
Coptim quickly
In order for you to get a gentle, ruddy, aromatic smoked chicken at home in a smokehouse in a few hours, we will correctly prepare and smoke our bird.
Ingredients:
- chicken (whole carcass, gutted) - about 2-2.5 kg;
- iodized salt without additives - 1 tbsp. spoon with slide;
- a set of spices to taste - 1 teaspoon;
- sawdust (alder, oak, apple, cherry) - about 5 kg.
Preparation
We will prepare the chicken for smoking - we will cut off the head and legs, neck, remove the inner fat. In hot water, we dissolve salt, add spices and marinate in this mixture chicken for at least 4-6 hours. We hang our bird in the smokehouse, we fall asleep with sawdust. Above them, we must install a grease tray - if the grease that is being heated drains onto the coals, the fumes will be absorbed into the chicken and will not turn out to be delicious at all. Smokehouse set to maximum heat and leave the meat in it for a quarter of an hour, reduce the temperature and smoke for another hour and a half. Thus, smoked hot chicken in a home smokehouse is cooked in less than a day. If the chicken is not pickled, and boil for a quarter of an hour in the same brine, the meat will get even tastier.
If there is time
You can chop a chicken in a cold way. To do this, we use sawdust of the same sorts of wood, but they will need much more.
Ingredients:
- carcass of young chicken, gutted - 1 piece;
- salt mountain or sea without additives - 1 large handful;
- spices (any set to your taste) - 1 teaspoon;
- wheat bran - 1 kg;
- lemon juice - 1/3 cup.
Preparation
We cut the chicken along the spine for 2 halves, salt, pour lemon juice and leave it under the press for 6 hours. We sprinkle the chicken with spices, bread it in the bran and hang it in the smokehouse. Fire should not break through - the sawdust should be slightly smoldering. This smoking takes from 2 days to 4-5 days, it turns out quite different, but in its own way very tasty chicken, smoked in a smokehouse, the recipe of which can be changed by changing spices.