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Best type of grill/smoker for poultry

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I own a Yoder YS640 smoker, which I love, but I struggle with poultry, specifically chicken quarters (bone-in) and getting them more crisp.

 

I used to own a pit barrel cooker (PBC), which did a fantastic job with chicken, which I sold when purchasing the Yoder...I kick myself.

 

I am in the market to purchase a smaller footprint cooker/smoker that gives similar results as the PBC, so I am looking at the PBC junior.

 

Before taking the plunge with the PBC junior, I'm interested to know if anyone can provide feedback on how the Kamado Joe's  perform with poultry...do the ceramic smokers result in strong flavor/crispy skin?  I want to consider this route also as I believe the Kamado could be a little more versatile than the PBC junior for what else I can use it for (e.g. longer smokes, more controllable temperature)  What I liked about the PBC was the strong flavor and crispy outer skin it gave the chicken, I'm assuming because of the significant amount of smoke it produces (creosote) during the process.  More specifically, I will consider the Kamado junior.

 

Can the Kamado style grill/smokers produce similar results?  They get great reviews but I have no experience with them.  I'm assuming different type of smokers do better than others for different types of meats.

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My first cook on the KJ was wings and doing them at 400 degrees got the skin beautifully crips and delicious. 

When I cook chicken thighs during the week, I use a Weber Kettle in indirect heat at 350 degrees for about 40 minutes and then finish it on the direct side for a few minutes. Makes amazing chicken. 

One of the other things that you have to make sure of is that the chicken is dry. If it is wet then it will likely not crisp up because it is just being steamed.  

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My go to cooker for a chicken cut in half is the mini-webber.

I get a very hot charcoal fire going, place the chicken bone sides down, set the lower vent to 1/4 and the uppers to 1/4 and around 45 minutes later the bird is perfect.

I don't touch the bird or cooker until the first internal temp test at around 35 minutes in.

My favorite rub is Adams Jerk.

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