Smoked chicken using the Smokenator

Name: Smoked chicken using the Smokenator
Total time: 80 min
Yield: 2 Servings
Cuisine: German
Ingredients: some Chili powder; some Salt and pepper; 1 piece Chicken whole; 1 tsp Marjoram; 1 piece Clove of garlic; some Coriander; some Basil; 5 piece Beech chips for the smoke

9.0

Ratings: 9.0/10 from 12 users

Grilled chicken on the rotisserie with beech smoke flavour.

spussel

Created: 2010-06-25 13:26:17

Ingredients

some Chili powder
some Salt and pepper
1 piece Chicken whole
1 tsp Marjoram
1 piece Clove of garlic
some Coriander
some Basil
5 piece Beech chips for the smoke

Directions

Blend the spices and put in a bag. Additionally put the chicken in the bag so that the spices spread over it. Let rest.
Put the chicken on the skewer of the rotissierie.
Put 32 charcoal brriketts in the smokenator and 12 in the ignition chimney. Soak the wood chips in water.
Distribute the hot coals evenly over the cold in the smokenator and fill the bowl with water. Drain the water from the ciips and put the wood chips on the coals
Adjust the temperature in about 180 degrees celsius. After about 80 mins the chicken is finished. Enjoy.

Smoked chicken using the Smokenator

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