| Status Approved |
| Name |  Water Smoked Chicken |
| Category | American, Poultry |
| Serves/Yields | 4 servings |
| Source | Kate |
| Difficulty | Easy |
| Prep. Time | 1 1/2 hours total |
| Cook Time | About 6 hours |
| Introduction |
|  I love my Brinkman™ electric water smoker, but I really love it when the weather is scorching as it is now. I can almost cook a whole meal on it and keep the house cooler.I smoked a chicken the other day, had a great meal and sandwiches. A smoked chicken cesar salad really hit the spot the next day. |
| Ingredients |
| 1 whole chicken 3-4 pounds (pork roast is delicious prepared this way also)
2 large garlic_cloves
1/4 cup olive_oil
1 tsp freshly ground black pepper
4 long sprigs rosemary
1 tsp sea_salt
For the water pan
2 cups white wine
3 of the rosemary sprigs
1 lemon cut in half
1-2 quarts hot water
|
| Directions |
| Step: 1 | Rinse chicken and pat dry. Mince the leaves from one sprig of rosemary, along with 2 cloves of the garlic. Combine with the olive oil and sea salt. Rub the chicken all over with the oil mixture, inside and out.Place 2 cloves of garlic in the body cavity of the chicken. Place in fridge for one hour. |
| Step: 2 |  Oil grill.
Soak 1 cup of pecan or apple chips in hot water for 30 to 45 minutes |
| Step: 3 |  .
When ready to cook:
Arrange wood chips around element in base of smoker.
Position water pan and add rosemary and hot water/wine solution. Position grill over water pan. I used the lowest grill position. . |
| Step: 4 |  Place chicken on grill. Place cover on smoker, make sure feed door is closed securley for optimum temperature. |
| Step: 5 |  Plug smoker in and cook the chicken for about 6 hours or until the internal temperature is 165 on an instant read thermometer.
Note* Smoked meats often have a pink tinge so color is not an accurate way to test for doneness |
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