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    You are in: Home / Community Forums / Food Photos Forum / Smoked chicken with Sweet Potatoes and Tomato Salad
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    Smoked chicken with Sweet Potatoes and Tomato Salad

    Mon Jan 28, 2013 9:27 pm Groupie
    I used a basic brine, but added beer, orange, lemon, onion and peppercorns. 6 hours.
    Smoked on LOW indirect heat with orange wood and a water bath. 2 hours.
    The rub was a citrus rub; finished w/mix of orange juice, lemon, butter & honey.

    The spuds, simply brushed with honey, butter, s/p

    And the salad, the end of the garden. Yellow tomatoes, red onion, cucumber, and a citrus champagne, jalapeno vinaigrette.

    Tue Jan 29, 2013 1:49 am
    Forum Host
    Your description of this wonderful plate of food is yummy. That chicken must have been unbelievably delicious!! icon_biggrin.gif
    Tue Jan 29, 2013 5:54 am Groupie
    that chicken sounds lovely.. its not something I'd ever think of doing (brine).. looks great

    Tue Jan 29, 2013 8:11 am Groupie
    Thanks everyone

    Steve, I don't brine too often. Usually when I use my smoker; and sometimes when I am making really thick chops.

    But I found when I am using my grill for smoking; where the meat cooks a bit hotter than a smoker, but still a long time; the brine really helps the meat from drying out.
    Tue Jan 29, 2013 7:09 pm
    Forum Host
    Love the colors, textures and angle of the salad in the second photo from the top, but whole dinner looks very tasty.
    Wed Jan 30, 2013 2:17 pm Groupie

    we just got a smoker last wknd! So, what temp did you use and for how long?
    Wed Jan 30, 2013 4:40 pm Groupie
    Amberngriffinco wrote:

    we just got a smoker last wknd! So, what temp did you use and for how long?

    I usually use my smoker; but a bit quicker method I used my propane grill this time.

    A water bath on the HOT side, the chicken on the side heat off. A smoker box with wood chips. It took about 2:15 for quarters, maybe 2:30. LOW LOW heat about 200. On my smoker I get a FULLER smoke flavor but quarters if I use both racks will take about 4 hours if I fill it up.

    I also have 2 smokers, my charcoal and my electric. I use the electric for convenicnce; but both use a water bath and wood chips.

    I have made chicken, whole and parts, pork butt (under 4 lbs), same with brisket, ribs, and salmon right on the grill; but the smoke flavor is not nearly as intense, but still good. I use my charcoal one when I really want that type of flavor.

    What type of smoker did you get? they are fantastic.
    Also using different woods make a big difference. I used a citrus/orange mix this time (first time for that); it is a mild smoke flavor, but very floral. We have a local BBQ place, but check online, lots of companies where you can get a variety of woods
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