Best Apple Wood Smoked Chicken And Diy Stovetop Smoker Recipes
APPLEWOOD-SMOKED CHICKEN
Florida doesn't have its own barbecue style, but if anyone can change that, it'll be Lee Ann Whippen. In 1996, she became a certified Kansas City Barbecue Society judge alongside her dad, Jim "Trim" Tabb, and she's been manning the pit in restaurants and competing in barbecue championships ever since. She was also the first winner of BBQ Brawl: Flay V. Symon! At her Tampa restaurant, she gives Floridian classics the barbecue treatment: The namesake deviled pig is a spin on Tampa's famous deviled crab croquettes.
Provided by Food Network
Categories main-dish
Time 3h
Yield 2 to 4 servings
Number Of Ingredients 9
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
SMOKED SPATCHCOCK CHICKEN
The perfect way to master your barbecue platter presentation. Prepared with a beautiful dry rub and smoked over applewood, this butterflied whole chicken is guaranteed to steal the show.
Provided by Ben
Categories Dinner Main Course
Time 4h20m
Number Of Ingredients 10
Steps:
- Heat up your smoker to 225°F (107°C)
- Combine all dry rub ingredients in a small bowl. Rub olive oil over the chicken, on both sides. Apply dry rub to chicken all over.
- Once the smoker has reached our target smoking temperature, transfer chicken to the smoker or grill grates. Place the chicken breast-side up with the legs spread so it can lie flat.
- Close chamber door and smoke for 4 hours, or until internal temperature has reached 165°F (74°C)
- Remove from smoker and allow to rest for 10 minutes. Carve and serve.
APPLE WOOD SMOKED CHICKEN AND DIY STOVETOP SMOKER
I'm sharing one of my favorite cooking projects with you! A couple of years ago I purchased a 12" stockpot and transformed it into a smoker. I had used tabletop smokers in the past, but most were too shallow, limiting the types of food I could use. This is a cold smoker in that it will not cook the food, only add smoked flavor....
Provided by Krista Towns
Categories Chicken
Number Of Ingredients 4
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!
STOVE TOP SMOKER SMOKED CHICKEN THIGHS
Make and share this Stove Top Smoker Smoked Chicken Thighs recipe from Food.com.
Provided by TxGriffLover
Categories Chicken Thigh & Leg
Time 35m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- The richer flavor of chicken thighs benefit from more flavorful woods like hickory, corn cob or mesquite. Use about 2 tablespoons of any of the above per batch.
- Trim off all the skin and cut away excess fat from the thighs before seasoning them. Or, leave the skin on and crisp the skin in a hot pan after smoking, about 3 minutes.
- Season each thigh with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Smoke over medium heat until an instant-read thermometer inserted into the thickest part of the thigh near the bone registers 170ºF, 25 to 30 minutes after closing the smoker lid. Check for doneness with the thermometer about 15 minutes into the cooking time.
- Serve right out of the smoker with salsa and your favorite coleslaw or use in another recipe.
- Note: Six chicken thighs will yield about 3 cups shredded cooked meat.
Nutrition Facts : Calories 396.7, Fat 28.7, SaturatedFat 8.2, Cholesterol 157.9, Sodium 142.9, Protein 32.5
APPLEWOOD SMOKED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h30m
Yield 2 servings
Number Of Ingredients 12
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.
STOVE TOP SMOKER BONELESS CHICKEN BREASTS (WITH OR WITHOUT SKIN)
When it comes to serving smoked chicken as a main course, most people will offer boneless breasts for the centerpiece of a meal and use smoked thighs as an ingredient in soups, salads, and casseroles. I'm an exception to that rule, choosing legs over breasts for just about any chicken dish I'm preparing. Legs and thighs have more flavor and are easier to keep juicy, although with a stovetop smoker keeping the breasts juicy is less of a problem. From the cookbook "Smokin".
Provided by TxGriffLover
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Trim any fat from the breasts before seasoning them. If you're leaving the skin on in preparation for serving the crispy-skinned version, trim any overhanging skin and smooth the skin into an even layer over the chicken. If not, remove the skin before smoking the chicken.
- Boneless chicken breasts absorb a lot of flavor and watch well with a wide variety of wood. Use less of the more assertive wood like hickory or mesquite, or more of the milder wood chips like alder or cherry. Use 1 1/2 Tblsp hickory or mesquite OR 2 to 2 1/2 Tblsp alder or cherry wood chips.
- Season the chicken breasts with 1/2 teaspoon kosher salt and a scant 1/8 teaspoon freshly ground pepper each, adjusting that amount to your taste. Or rub a generous amount of your
- favorite rub into both sides of the chicken.
- Close the smoker lid and smoke the chicken breasts until an instant read thermometer registers 170ºF, 18-22 minutes for 6-oz/3/4-inch thick breasts, 22-25 minutes for 7-oz/1-inch thick breasts; 25-30 minutes for 8-oz, 1 1/4-inch thick breasts. Check for doneness with the instant read thermometer about 4 minutes before the end of the time.
- outlined above.
- For crispy-skinned chicken breasts, choose a nonstick pan large enough to hold the number of breasts you are serving. Heat it over medium-high heat a few minutes before the chicken breasts are done smoking. Lift the chicken with tongs from the smoker and lay them skin.
- side down in the pan. Cook until the skin is crispy and deep golden brown, about 3 minutes.
- Serve immediately.
- Note: Four 7-oz chicken breasts will yield about 3 cups shredded chicken meat.
Nutrition Facts : Calories 390.1, Fat 21, SaturatedFat 6, Cholesterol 145.2, Sodium 142.9, Protein 47.3
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What is Apple Wood Smoked Chicken?
Apple wood smoked chicken is a dish that involves marinating chicken in a spice rub, then smoking it over apple wood chips. The result is tender, juicy meat that's infused with a subtle, fruity flavor. The smoking process involves using a smoker or grill that's been outfitted with a smoke box or a pan filled with apple wood chips. The chicken is cooked at a low temperature for several hours, allowing the smoke to penetrate the meat and infuse it with flavor. While apple wood smoked chicken is most commonly associated with Southern barbecue cuisine, it's a popular dish worldwide. In fact, many people prefer apple wood smoke because it adds a unique, slightly sweet flavor to the chicken that can't be replicated with other woods.DIY Stovetop Smoker Recipes
While smoking meat traditionally involves a dedicated smoker or grill, some stovetop smokers allow you to achieve a similar effect with just a few simple tools. Here are three DIY stovetop smoker recipes to try at home:Cedar-Planked Salmon
Ingredients: - 1 cedar plank - 1 lb salmon fillet, skin on - 2 tbsp olive oil - Salt and pepper - Lemon wedges, for serving Instructions: 1. Soak the cedar plank in water for at least 30 minutes. 2. Brush the salmon fillet with olive oil and season with salt and pepper. 3. Preheat a stovetop smoker over medium heat. 4. Place the cedar plank on top of the smoker and let it heat up for a few minutes. 5. Place the salmon fillet on the cedar plank and close the lid of the smoker. 6. Smoke the salmon for 20-30 minutes, until it's fully cooked and flaky. 7. Serve the salmon with lemon wedges on the side.Smoked Chicken Wings
Ingredients: - 1 lb chicken wings - 1 tbsp paprika - 1 tbsp garlic powder - 1 tbsp onion powder - Salt and pepper - BBQ sauce, for serving Instructions: 1. Combine the paprika, garlic powder, onion powder, salt, and pepper in a bowl. 2. Rub the spice mixture all over the chicken wings. 3. Preheat a stovetop smoker over medium heat. 4. Place the chicken wings on the smoker and close the lid. 5. Smoke the chicken for 30-45 minutes, until it's fully cooked and crispy. 6. Serve the wings with BBQ sauce on the side.Smoked Brisket
Ingredients: - 3 lbs beef brisket - 2 tbsp smoked paprika - 1 tbsp garlic powder - 1 tbsp onion powder - Salt and pepper - BBQ sauce, for serving Instructions: 1. Combine the smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. 2. Rub the spice mixture all over the brisket. 3. Preheat a stovetop smoker over medium heat. 4. Place the brisket on the smoker and close the lid. 5. Smoke the brisket for 3-4 hours, until it reaches an internal temperature of 195-205°F. 6. Let the brisket rest for 30 minutes before slicing against the grain. 7. Serve the brisket with BBQ sauce on the side. In conclusion, apple wood smoked chicken is a delicious and flavorful dish that's easy to make with the right tools. Whether you're using a traditional smoker or a stovetop smoker, experimenting with different woods and spices can help you achieve the perfect balance of smoky and sweet flavors. Try out the DIY stovetop smoker recipes above or come up with your own variations to enjoy the succulent and mouth-watering taste of apple wood smoked chicken at home.
Smoking meats is not a new technique, but it has become increasingly popular in recent years. One of the tastiest meats that you can smoke is chicken. Apple wood is an excellent choice of wood chips for smoking chicken, as it provides a sweet and mild flavor. However, smoking chicken can be tricky, especially for beginners. To help you out, this guide provides valuable tips on how to make apple wood smoked chicken and DIY stovetop smoker recipes.
Tips for Making Apple Wood Smoked Chicken
1. Preparing the Chicken
Before smoking the chicken, it is essential to prepare it correctly. Start by removing any excess fat and trimming the chicken pieces. Then, brine the chicken for a few hours before smoking to ensure that it stays moist and flavorful during smoking. You can make a simple brine by mixing salt, sugar, and water.2. Choosing the Right Wood Chips
When smoking chicken, the choice of wood chips can make a significant difference in the flavor of the meat. Applewood is a popular choice for smoked chicken as it imparts a sweet, mild flavor that complements the delicate taste of chicken.3. Controlling the Temperature
Controlling the temperature is crucial when smoking chicken. The ideal temperature for smoking chicken is between 225 degrees F and 250 degrees F. While smoking, it is essential to keep an eye on the temperature and make adjustments as needed. If the temperature is too low, it can cause the meat to become tough and rubbery, while too high temperature can dry out the meat.4. Keeping the Smoke Going
Another essential aspect of smoking chicken is to keep the smoke going. To do this, you need to add wood chips to the smoker every 30-45 minutes. This will ensure that the chicken remains infused with a smoky flavor throughout the cooking process.5. Using a Meat Thermometer
To ensure that the chicken is fully cooked and safe to eat, it is essential to use a meat thermometer. Chicken should be cooked to an internal temperature of at least 165 degrees F in the thickest part of the meat.DIY Stovetop Smoker Recipes
If you do not have an outdoor smoker or simply do not want to use it, a stovetop smoker is a great alternative. Here are some delicious stovetop smoker recipes that you can make at home.1. Smoked Salmon
Ingredients:- 1 lb. salmon fillet
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 kipper smoker bag
- Preheat the smoker bag in a 400-degree oven for five minutes.
- In a small bowl, mix the salt, sugar, and black pepper.
- Season the salmon fillet with the salt mixture.
- Place the salmon fillet in the smoker bag and close the bag with the provided zip tie.
- Place the smoker bag in the stovetop smoker and smoke for approximately 10-15 minutes.
2. Smoked Chicken Breasts
Ingredients:- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon kosher salt
- 1/2 tablespoon ground pepper
- 1/2 cup apple wood chips
- Preheat the stovetop smoker over medium heat.
- In a small bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Rub the chicken breasts with the spice mixture.
- Add the wood chips to the smoker and place the chicken breasts in the smoker.
- Cover the smoker and smoke for approximately 40 minutes or until the internal temperature of the chicken reaches 165 degrees F.
3. Smoked Shrimp
Ingredients:- 1 lb. raw shrimp
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup apple wood chips
- Preheat the stovetop smoker over medium heat.
- In a small bowl, mix the salt, garlic powder, paprika, onion powder, and cayenne pepper.
- Season the shrimp with the spice mixture.
- Add the wood chips to the smoker and place the shrimp in the smoker.
- Cover the smoker and smoke for approximately 10-15 minutes or until the shrimp are pink and cooked through.