Texas BBQ King Food Pictures - Cured Smoked Chickens

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	Saturday January 03, 2009

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Texas BBQ King Food Pictures

Cured Smoked Chickens
This was a little experiment to see how chickens would smoke up in some mesh cooking bags I finally broke down and ordered on-line. The cure was basically some curing salt, along with some regular salt, spices, and bit of brown sugar. The cool thing about curing chicken before smoking is the pinkish hue it imparts upon the meat. Ideally I'd have smoked them at a ridiculously low temp (<160 degrees) for a very long time, but my little offset can't pull that off. Still, they turned out quite moist and very tasty.

Hanging in the cooker
The mesh smoking bags let them cook evenly
	The bags give a professionally smoked look

Coming Soon!

My little offset cooker was a freebie from a neighbor. It works well enough, but it's way too small and hardly fit for a king.

Offset smoker reclamation

I'll be building a new cooker from a 300
gallon propane tank. Reverse-flow with
a square firebox for direct heat cooking.

300 gallon propane tank smoker