Soy Ginger Smoked Chicken
|Roasting chickens||8 Pound (Two 4 Pound Pieces)|
|Black pepper||To Taste|
|Thin ginger slices||12|
|Beer||75 Milliliter (At Room Temperature, Use As Required)|
|Vegetable oil||1 Cup (16 tbs)|
|Sesame oil||2 Tablespoon (Oriental)|
|Seasoned rice vinegar||1⁄3 Cup (5.33 tbs) (Sweet)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||2 Tablespoon|
|Grated ginger||1 Tablespoon, or minced|
|Crushed red pepper flakes||1 Teaspoon|
Soak 4 wood chunks or several handfuls of chips in water; drain.
Prepare Soy-Ginger Baste and Dressing. Whisk together all ingredients in a small bowl until blended.
Rinse chickens; pat dry with paper towels.
Season with salt and pepper.
Place 5 to 6 slices of ginger in cavity of each chicken.
Tuck wings under back and tie legs together with cotton string.
Brush Soy-Ginger Baste & Dressing on each chicken.
Arrange medium-low Kingsford briquets on each side of a rectangular metal or foil drip pan.
Pour equal amounts of hot tap water and beer into the drip pan until pan is half full.
Add soaked wood (all the chunks; part of the chips) to the fire.
Oil hot grid to help prevent sticking.
Place chicken, breast side up on grid, directly above drip pan.
Smoke-cook chicken, on a covered grill, 1 1/2 to 2 hours until a meat thermometer inserted in the thigh registers 175° to 180°F or until the joints move easily and juices run clear when chicken is pierced.
If your grill has a thermometer, maintain a cooking temperature of about 300°F.
Add a few more briquets to both sides of the fire after 45 minutes to 1 hour, or as necessary, to maintain a constant temperature.
At the same time, baste with more Soy-Ginger Baste & Dressing.
Add more soaked chips every 45 minutes.