Apple Wood Smoked Chicken And Diy Stovetop Smoker Food

STOVETOP SMOKED CHICKEN RECIPE BY TASTY

Steps:

• Soak the applewood chips in cold water for at least 30 minutes. Drain before using.
• In a small bowl, whisk together the salt, pepper, garlic powder, smoked paprika, red pepper flakes, oregano, ground mustard, and brown sugar.
• Add the chicken drumsticks to a large bowl and pat dry with a paper towel. Season the chicken with the dry rub and toss to coat evenly. Set aside while you build the stovetop smoker.
• Line a Dutch oven or large, heavy-bottomed pot with a lid with 2-3 sheets of heavy-duty aluminum foil. Spread the drained applewood chips in an even layer in the bottom of the pot and place the steamer basket on top.
• Place the pot over high heat. Once the wood chips start to lightly smoke, add the chicken drumsticks to the steamer basket, place another sheet of foil on top, and cover with the lid. Smoke the chicken over high heat for 8-10 minutes, then reduce the heat to medium-low and continue cooking for another 20 minutes. Turn off the heat and allow the chicken to sit in the smoker, covered, for an additional 10 minutes. The internal temperature of the chicken should register between 165-170°F (74-78°C).
• Arrange a rack in the upper third of the oven. Turn the broiler on high. Remove the chicken from the smoker, place on a rimmed baking sheet, and broil for 5-7 minutes, until the chicken has crisped and charred in spots. Serve immediately.
• Enjoy!

APPLEWOOD-SMOKED CHICKEN

Steps:

• Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.
• Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.
• Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain.
• Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.
• When the grill registers 275˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175˚ F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275˚ F).
• Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.
• Photograph Ralph Smith

APPLE WOOD SMOKED CHICKEN AND DIY STOVETOP SMOKER

Steps:

• 1. Place one cooling rack in the bottom of the pot. Sprinkle a layer of wood chips, (approximately 1/4 cup) to lightly cover the bottom surface.
• 2. You may also add herbs if desired, use those with a hard stem, such as rosemary or thyme.
• 3. Place the pie pan over the rack, then position the remaining rack on top of the pan.
• 4. Now add the food you will be smoking on top of the rack and cover with the lid. Place the pot on the stove over medium high heat. Within a minute the wood chips will start to smoke (lift the lid just slightly to check), then turn the heat down to medium low, and smoke for 3-8 minutes, depending on the amount of food you are smoking and the type of food.
• 5. Remove the food from the smoker and finish on the grill or in the oven. Here I smoked a chicken using applewood chips and rosemary for about 6 minutes. After removing from the smoker I coated the chicken with softened garlic butter, and seasoned generously with salt and pepper.
• 6. Here is the 5 lb. chicken after roasting at 400 degrees for 1 1/2 hours. Applewood smoked chicken with garlic and rosemary!

APPLEWOOD SMOKED CHICKEN

Steps:

• In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
• Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
• Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.