Thread: Smoked & BBQed Apricot Chicken P38 Style

We're having a Pool Party BBQ tonight and the general consensus from all is that we need some Hot Smoked Rotisserie Chicken P38 Style

Mostly because everyone loves them .......... even the Kids.

The plan is to cook a couple of Paknsave apricot marinaded chickens in the BBQ and smoke them at the same time using a volcanic rock BBQ, Rotisserie and my home made cold smoking machine.

The cooking time will vary as I will rotisserie the chickens for 20 mins on 300c then turn the temp down to around 140c and continue cooking until the internal breast meat reaches a temp of 66c.
At the same time we will spark up the cold smoker and fill the BBQ with cold smoke for the entire cooking time.

Manuka will be the wood of choice today, although grape wood and apple wood are also excellent.

If I don't drown in the pool I'll make a short video of the process and post it up once I'm sober enough to figure out how.

Last one in the pool is a rotten egg.

Cheers
Pete