What do you think turned my chicken purple?
Perhaps it was using hickory chips in the smoker! Or maybe something else we did wrong?
In spite of my chicken looking a bit un-appetizing, it really did taste good. I do think that next time we'll opt for mesquite since I think the hickory flavor was a bit mild.
We got our smoker last summer and used it ONE time. Mainly because the first time we smoked a chicken, it came out absolutely beautiful, nice and golden and just a sight to see. Only problem was after 6 hours it still was not done! That frustrated us, mainly because we couldn't keep the temperature regulated. This time we watched it very closely and had to open and close the damper frequently to maintain a proper temperature.
There really is no recipe for what we did to make our purple smoked chicken... perhaps that's a good thing? I am intriqued by the whole idea of smoking various types of meats and fish, but I'll tell you the amount of time spent watching over it will make me think twice. You have to really want to hang out at home for hours and watch the temperature. I am going to send My Husband to find mesquite logs or something like that as I think they might burn more evenly, and might allow us a little freedom to do some other things around the house for more than a few minutes.
Anyone out there smoked chicken, fish or beef with great success? Please do share your tips as I want to master this cooking technique since we have the oversized thing in our backyard!