Smoked Chicken 4 Ways

Keep it simple, or mix it up, but most of all get smokey. You don't need an expensive grill or bbq to make this, just one with a lid/cover. What I really enjoy about this method is the way that the sauce will also take on the smokey flavour. I used oak here, but use your wood of choice.

Author

Edward Smith

Sous Vide Enthusiast..... I love trying new things, or even the same thing but cooked at different times and temps. I discovered sous vide when looking at how to smoke food better in the 'low and slow' style. Is it an addiction now? yep. 100%. but thats not a bad thing.....

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 165F / 73.9C

Ingredients

• Chicken legs
• Chicken Thighs
• Chicken Drumsticks
• Chicken Wings
• Shop bought bbq sauce
• Cajun spice rub
• Any other spice mix/rub of your choice

Directions

1. Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
2. Lay out chicken for a photograph. Then cover in salt, pepper and if you wish ground garlic.
3. Vacuum seal in portions adding chosen spices and sauces to the bags. Here you have some cajun dry rub, some bbq sauce ones and some 'plain'. If you can't vacuum seal then use water submersion to remove air from the bag Write on the bags with a sharpie it if helps you to remember what is what
4. Swim time! drop in the water for 2-4 hours depending on how much spare time you have (4 hours will give you a more fall of the bone texture)

Finishing Steps

1. Light BBQ. I use a chimney starter to get mine going quicker (and hotter), place coals to one side.
2. Remove chicken from bath and place in an ice bath (an ice bath is a container of water with ice in it) you reduce the temperature of the meat so that when you smoke it doesn't overcook it and dry it out.
3. Add your wood chips or logs to the smoker/bbq directly above your coals.
4. Quickly place chicken away from the heat as much as possible as you are cooking with indirect heat.
5. Close the lid on your bbq/smoker. We are going for hot and fast for the smoke as the chicken is already cooked internally.
6. Avoid opening for around 15-20 minutes. Just enjoy the smells in the air, your neighbors will be jealous.
7. Optionally apply extra glaze/bbq sauce to some of the chicken.
8. When the chicken has turned a darker brown remove and serve with your choice of toppings.