[bluesman]

I also like the simplicity of a basic rub for my Rotisserie Chicken. There's enough flavor in the rub to make it taste really good. Marinade's can add an extra dimension of acidity for the most part, but the sweet, salty and spicy flavors can all be incorporated through a simple dry rub just as well. There's benefits to both methods.


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[theDarkSide]

Well I went simple with it this weekend.  The smallest bird we could find was 7.5 lbs.  I brined the chicken for about 4 hours with a mixture of water, kosher salt, sugar, garlic, and onion.  I made a simple rub of salt, brown sugar, paprika, chili powder, onion powder, and garlic powder.  Put it on the smoker for about 6 hours at 225-250, with some cherry and apple.

It came out excellent.  Even my son who is a picky eater was devouring it.  Going forward I will probably experiment with some other spices, etc.

Thank you everyone for your suggestions!

P.S.  My son asked me if it's possible to smoke cheeseburgers...

[phillamb168]

Smoked gouda, smoked bacon, little bit o liquid smoke in the patty... there ya go.

[tschmidlin]

You can definitely smoke burgers - they're delicious!

[punatic]

You can definitely smoke burgers - they're delicious!

Pipe or papers?

[bluesman]

You can definitely smoke burgers - they're delicious!

Pipe or papers?

preferably with wood...

[bluesman]

You can definitely smoke burgers - they're delicious!

I'll second that notion.

[theDarkSide]

You can definitely smoke burgers - they're delicious!

Good to know.  Maybe the next time I'm smoking some ribs or a brisket, I'll put some burgers on to have for lunch and then have the other for dinner.  I can't imagine it takes too long to smoke burgers, even at such a low temp.

[redbeerman]

Rotisseried and smoked with apple wood.  This is with the rub.


This is ready to go on the rotisserie


I did not take pictures of the finished product, but I make this at least once a month and it always turns out tender and delicious.

The rub is:
1/4 cup brown sugar
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. dark chili powder
salt
fresh ground pepper

I rub the chicken under the skin so that the fat mixes with the rub as it melts.  I then put some rub in the cavity and what's left over goes on the outside of the skin.

[tschmidlin]

You can definitely smoke burgers - they're delicious!

Good to know.  Maybe the next time I'm smoking some ribs or a brisket, I'll put some burgers on to have for lunch and then have the other for dinner.  I can't imagine it takes too long to smoke burgers, even at such a low temp.

Just make sure it hits 165F internal temp.

[euge]

You can definitely smoke burgers - they're delicious!

Good to know.  Maybe the next time I'm smoking some ribs or a brisket, I'll put some burgers on to have for lunch and then have the other for dinner.  I can't imagine it takes too long to smoke burgers, even at such a low temp.

Just make sure it hits 165F internal temp.

At smoking temps that might take a couple hours even with patties.

[tschmidlin]

You can definitely smoke burgers - they're delicious!

Good to know.  Maybe the next time I'm smoking some ribs or a brisket, I'll put some burgers on to have for lunch and then have the other for dinner.  I can't imagine it takes too long to smoke burgers, even at such a low temp.

Just make sure it hits 165F internal temp.

At smoking temps that might take a couple hours even with patties.

It might.  I've never thought of smoking food as a quick dinner though

[gmac]

I'm gonna smoke a chicken on the egg today.  It's tiny, only about 3 lbs.  I'm guessing 3 hours but I'm not really sure.  Anyone have a suggestion for how long for such a little bird?  Gonna brine for a couple hours first and then onto the grill.

[theDarkSide]

I'm gonna smoke a chicken on the egg today.  It's tiny, only about 3 lbs.  I'm guessing 3 hours but I'm not really sure.  Anyone have a suggestion for how long for such a little bird?  Gonna brine for a couple hours first and then onto the grill.

Everything I read says 60 minutes per pound, but the brine also makes it cook faster.  I had my 7.5 lb bird on for about 6 hours, then another 30 minutes on the grill at 325 F and it came out great.

[euge]

Your bird should be ready in about 2 to 2.5 hours at 250. The breast will be done before the thighs. You can use a bit of foil to shield the breast until you are satisfied the thighs are done. I do the wiggle test but guess a thermometer would be more precise.