smoking chicken and salmon

1 - Foodguy and others have recommended the "Judy Bird" treatment for chicken, including for when smoking. It's not a brine, just a salting. Though some of his articles refer specifically to turkey, he's advocated the same treatment for chicken. Here's a link to one of his articles about it:

http://articles.latimes.com/2009/nov/18/food/la-fow-turkeyfaq18-2009nov18

I can't help with the others. Sorry.

By salmon candy, do you mean dry jerky chunks, or just a sweet recipe?

Warm smoked salmon is one of the most decadent foods I've ever had. I use the Weber Bullet message board recipe and cook to 140F. Usually takes about 3 hours. For salmon the key part is the drying stage where the outer surface becomes a little bit tacky.

http://virtualweberbullet.com/salmon1.html

For a jerky type recipe, they have a version as well:http://virtualweberbullet.com/salmon2.html

Here is what I do, which is kind of cool and kind of sexy when plated.

Debone an entire chicken, separating it into the 8 piece parts, while keeping the skin on the thighs but not on the breast. Lay out the thigh so it is flat and rub it with a bit of salt and whatever seasonings you like. Lay the skinless breast on the inside, and wrap the thigh meat around the breast, then tie it up so it stays together. Rub the outside skin with the seasoning mix. Smoke for around 4 hours. I found that smoking chicken as a whole made the breast dry while the thighs underdone, so I figured hey, if I wrap the slow cooking part on the outside and the faster drying part on the inside, we might be able to work this. Granted, it's not some incredible insight, but it works.

We serve that with Fig BBQ sauce, white grits, and sauteed swiss chard. It is so so so good.

I had a smoked chicken the other night that was so dry it almost kept me from talking.

I imagine that your wife ordered seconds for you then....

I was with some people from SF, and I did hear a bit of cheering.

quote worthy burn, my friend.

I would really suggest "dry" salting the chicken as opposed to brining.

IMO brining poultry, while it does add flavor and moisture, makes for a mealy-ish texture of which I am not a fan.

"mealyish"? I find that overbrined poultry takes on a ham-like texture, becoming tighter rather than mealier. For what its worth, brining a chicken for a smoker is a good idea. I usually don't bother for the grill, just lots of salt and white pepper. I can't remember the Chef's name but there are many advocates of dry salting chicken the day before. I'll have to try it some time. B

If you "slow and low" cook the chicken the beer can is not as effective since the temperature will not get it boiling unless you are cooking it around 250. Some may not approve, but you can also gently pull the breast skin away from the bird and put the butter between the skin and the meat. Also for the mop/spray you could try a stout/cider combo that will also give you something to do while you tend to the bird.

Wouldn't be the first time meat in your mouth has kept you from talking.

I've found that adding more fat between the skin and the meat just creates splotchy hot spots and makes the bird take on a horrible pocked and burnt look later. Maybe it's just me.