This recipe explains how to make smoked chicken with a balance of juicy texture, smoky aroma, and rich flavor.

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Depending on how big the chicken is and the temperature of the grill, your cook times will vary. For a regular sized chicken breast, it might take about ten minutes, five minutes per side.

“For smoking chicken, 275°F or higher renders the skin and gets you that crispy skin you want,” explains Heath Riles, championship pitmaster and owner of Heath Riles BBQ.

Confit is a cooking method, sure, but it’s really a preservation method. Before refrigeration, meat submerged in fat could be safely stored in crocks for weeks or even months. A restaurant ...

Prepare the smoker with preferred wood (oak, hickory or pecan work well) set to approximately 250 degrees. Add chicken quarters, skin-side up, and cook for 1 hour.

1 tbsp. of ranch dressing dash of hot sauce (if wanted) fresh chives feta or blue cheese Directions: To prep and smoke chicken: Prepare your brine by mixing 2 tbsp. of salt with 1 tbsp. of white ...

I cooked chicken leg quarters because dark meat is my favorite — so much more flavor — and it’s a great value at about $1 per pound. Your cooking time will be a little less if you’re ...

How to grill a whole chicken For a slightly smoky bird and virtually no mess in the kitchen, try cooking it on the grill. Preheat a charcoal grill for indirect heat by dividing the lit, gray ...

Direct heat, which uses hot wood coals for cooking, is an older method of producing barbecue than burning logs in the firebox of an offset smoker. The higher heat helps crisp the skin more ...