Grilled Chicken

[derekdarling]

I have no wood chips, but I do have several neighbors with trees.....
So you just wrap the chips in tinfoil and crank up that side of the bbq?

From 'about.com', and my own experience:

"Do you burn the wood or not? When using gas grills it's best to put presoaked wood chips in a smoker box or wrap them in a piece of aluminum foil with a lot of holes in it. This keeps your grill from filling up with ash and clogging the burners. But get that wood close to the heat. You need the heat to smolder the wood and this means a pretty high heat. If you are using a charcoal grill or smoker then you can either put the wood directly on the coals (once they've heated up) or place them in a box. Experiment a little and find out what works best for you.

Generally speaking any wood that is hard and free of resin (or sap) is good for making smoke. If the tree makes fruit or nuts you enjoy eating then the wood is typically good for smoking. Some wood, of course make better smoke than others. Woods like Apple have a mellow flavor and won't give you much in a short amount of time but if you’re cooking for a while then it has time to add that mellow flavor without overpowering the food. Woods like mesquite are very strong and while it gives you a good flavor quickly that flavor will become bitter fast so don't use too much or for too long.

Allow the wood to dry a little, you never want to apply wood that is dripping wet."

... and, from 'Doctor Smoke':

"Whether you choose to use wood chips or chunks, the main idea is to sustain the burn time of the wood. These woods are used not as a fuel source but to impart natural flavoring into the foods your cook. We recommend soaking the wood chips in either hot water, wine, beer, whiskey, or any flavoring you wish to impart into the food. No, you do not have to use only water for soaking! Remember, what you soak the wood in will also reveal itself in the flavor of the foods being cooked. The soak time will depend on the desired result. Dr. Smoke's easy rule regarding the soaking time is ... the stronger the flavor of the liquid, the shorter the soak time! So if your using a Merlot wine which has a strong flavor, you may only soak for 15 minutes. Using lemon juice, you may want to soak for up to 8 hours."

Wow, whiskey-soaked chips! Gotta try that.

Derek

[ronald_jin]

It's really nice talking about grilled chicken, and also really nice above comments, guys, i also want to say something about grilled chicken, guys, i also really like to eat grilled chicken, because, it's too yum-me and tasty, and i really like yum-me and tasty foods...

commercial kitchen supplies

[stickthrower]

I used to do alot of smoking of meats on my smoker. It got borrowed by the elders and it isn't working so good anymore. Between them and me, I think we may have done a bit of overuse.

i will have to try these recipes. I usually just use a poultry seasoning on my chicken with some nature seasoning. Not bad, but not fancy. These recipes sound good!

I got a new toy, I mean grill, a few months ago since my other one gave out on me. Got the biggest nicest one I could convince the better half to let me get. My old grill I could just throw the wood chips in there and it would smoke the food, this one is deeper and won't let me do that. Might have to get one of the smoking boxes.

Now, it is 7 in the morning, 1 degree outside, and I am starving for some grilled food!!!!

Nathan

[Ed in Tampa]

I make a mean grilled chicken breast
Melted butter 1 stick
Worchestershire sauce Tablespoon or two.
Lawry's season salt enough to accent taste.

Baste the chicken and begin cooking, keep basting until the mix runs out.

I adjust mix according to my tastes that day.

[dgale]

I'm a fan of dry spice rubs...I don't have a specific recipe, I just open up the cabinet and get out the herbs and spices calling to me, grind them up a bit in a mortar and pestle and rub them onto the chicken (or any other meat or fish for that matter). I usually start with things like cumin, paprika, garlic and/or onion powder, sea salt and ground pepper and then perhaps add some dried culinary herbs such as rosemary, oregano or mexican oregano, etc. Curry powder and/or ginger powder are other options for taste variety. I mix them up and taste, adding more or less of things until I get the taste I want and then rub it on and grill away.

[baysidebob]

My kids bought me a Komado Joe Grill for my birthday. Now I am ashamed to admit this was back in July. Beautiful grill large ceramic tub that uses Natural Lump Charcoal. It has a pretty Red finish that just shines on my deck. So, you ask why am I ashamed to say that I have this. No the sad part is that I have yet to use it. I keep saying it is just o nice to use, but I know I have other reasons. I think that I am going to fire this up shortly after the first of the year. I am actually looking forwar to cooking something in it. Think I may go to Costco and buy myself a beautiful Rib Eye Steak to see how we can do on the maiden voyage.
Will have to let everyone know how it works out. My son had a Trager for a couple years but he wasn't excited about that one. Offered it to me but I wanted the Kamoda Joe. Guess I better get with the program and try it out...