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Smoked Chicken using the Smoke Daddy and Traeger

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  • Smoked Chicken using the Smoke Daddy and Traeger

    Decided it was time to do more smoking, using the Smoke Daddy, than just cheese so I purchased a chicken this afternoon. Did not get a chance to brine it but we did inject it.
    Traeger setting on smoke with the Smoke Daddy using apple chips. Chicken going in.


    At four hours I raised the temperature on the Traeger to 375 to finish.

    Breast is at 170 degrees and inner thigh is at 180 so time to pull, foil, wrap in a towel and rest for 20 minutes.


    Time to slice and dice.


    Results: Chicken was very moist but it was a little too smoky. I had the SD running the total time so next time I will smoke with the SD for about two hours.
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  • #2
    What temperature are you cooking at? I do mine @ 225-250 degrees and a 6/7 lb. chicken is done in 2.5/3 hrs.

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    • #3
      Looks good from here! Bummer about the smokyness.. but you gotta play with that thing I would think to get it right! Smoke on!



      The only one on the block with the super fastest turbo charged



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      • #4
        Originally posted by rpmorey View Post
        What temperature are you cooking at? I do mine @ 225-250 degrees and a 6/7 lb. chicken is done in 2.5/3 hrs.
        I use 180 and then up the temp at about 4 hours. Maybe I will use 225.
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        • #5
          Nice chicken!
          Becky
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          • #6
            The skin sure looked like it was nice and crispy. Too much smoke orn not...
            There is a cure...http://phoenixtears.ca/

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