Lucas Delgado
Smoking chicken at home without a smoker is possible and can be done in several ways. One way is to use a stovetop smoker, which involves using a Dutch oven or large, heavy-bottomed pot lined with aluminium foil and filled with soaked and drained wood chips. Another method is to use an air fryer, where the chicken is seasoned and cooked at a specific temperature. A third option is to use a simple wood plank, which is soaked and placed on a grill with the chicken on top to infuse a smoky flavour.
Smoking chicken at home without a smoker
| Characteristics | Values |
|---|---|
| Equipment | Air Fryer, Stovetop smoker, Dutch Oven, Grill |
| Temperature | 300-400°F |
| Smoke source | Wood chips (applewood, cherry, maple, apple, pecan), liquid smoke |
| Chicken preparation | Brining, butterflying, coating with oil, butter, BBQ sauce, or dry rub |
| Cooking time | 30-60 minutes, until internal temperature reaches 165°F |
| Serving | Brush with BBQ sauce, serve on a plank |
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Brining the chicken
Smoking chicken at home without a smoker is possible, and brining the chicken is an important step in the process. Brining is a great way to season the chicken and lock in moisture, ensuring that the meat is juicy and flavourful. It is not a necessary step, but it is recommended if you are worried about drying out the chicken during the smoking process.
To brine the chicken, you will need to prepare a brine solution and then soak the chicken in it. Firstly, make the brine by adding cold water to a large container. Add coarse kosher salt and stir until the salt is dissolved. Then, stir in brown sugar, and your brine is ready. Place the chicken in a glass or plastic container and pour the brine over the chicken, ensuring it is fully covered. You can also add other ingredients to the brine, such as spices or herbs, to infuse additional flavours into the meat. Leave the chicken to brine for at least a few hours, but preferably overnight or up to 24 hours for the best results.
After brining, remove the chicken from the brine and pat it dry with paper towels. You can then proceed with the next steps of your chosen smoking method, such as applying a dry rub or seasoning to the chicken and preparing your smoker setup.
Brining is an essential step to help prevent the chicken from drying out during smoking and to enhance the flavour of the meat. By following these simple steps, you can easily brine chicken at home and create delicious, juicy smoked chicken without the need for a smoker.
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Using an air fryer
Smoking chicken without a smoker can be done in an air fryer, but be aware that fatty foods can cause smoking and burning smells. To avoid this, ensure your chicken is dried off with paper towels and coated in oil before placing it in the air fryer.
To smoke chicken in an air fryer, start by preheating your air fryer to 220°F. You can add some liquid smoke to your chicken, but be careful not to use too much as it is highly concentrated. Place your chicken in the air fryer and cook until it reaches an internal temperature of 165°F. This should take around 30 minutes, but you should open the air fryer a few times to check the temperature with a thermometer.
If you want to add a crispy skin to your chicken, you can follow a similar method but with a few extra steps. First, dry your chicken wings with paper towels and toss them in oil. Coat the wings with a liberal amount of your chosen rub. Smoke the wings for 2 hours at 220°F, either in a pellet grill or by using a stovetop smoker. Then, preheat your air fryer to 425°F or the highest setting if your air fryer doesn't go that high. Place the wings in the air fryer for 8-10 minutes, or until the skin is crispy.
You can finish your smoked chicken by brushing it with BBQ sauce or sprinkling with wing dust or buffalo sauce.
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Stovetop smoker
Smoking chicken on your stovetop is a quick and easy method to capture the flavours of smoked chicken without needing a smoker.
Firstly, you will need a stovetop smoker, such as the Cameron model. You will also need wood chips or sawdust—cherry sawdust is a popular choice for smoking chicken, but apple, pecan, or maple wood chips or sawdust can also be used. It is recommended to use foil to cover the base and dripping tray, which will make it easier to clean up.
Place the pot over high heat. Once the wood chips start to smoke lightly, add the chicken to the steamer basket and cover with another sheet of foil and the lid. Smoke the chicken over high heat for 8-10 minutes, then reduce the heat to medium-low and continue cooking for 20 minutes. Turn off the heat and let the chicken sit in the smoker, covered, for 10 minutes. The internal temperature of the chicken should be between 165-170°F (74-78°C).
Remove the chicken from the smoker and place it on a rimmed baking sheet. Broil for 5-7 minutes, until the chicken has crisped and charred in spots. Serve immediately.
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Dutch oven
Smoking chicken in a Dutch oven is a great way to achieve that barbecue flavour without needing a smoker. This method involves creating a smoker pouch with wood chips, which will infuse the chicken with a smoky taste.
To begin, you'll need to gather your ingredients and materials. For a 4lb chicken, you'll need brine made with 3 tablespoons of kosher salt and 1 tablespoon of brown sugar, with an optional teaspoon of red chilli flakes for spice. For seasoning, you can use garlic salt, lemon pepper seasoning, and/or a Georgian seasoning blend like adjika. You'll also need avocado or olive oil and wood chips—cherry, pecan, mesquite, or apple wood all work well.
Now, let's get into the smoking process. First, soak your chosen wood chips in water for at least 30 minutes, then drain them. Line your Dutch oven with two to three sheets of heavy-duty aluminium foil, letting the sides hang over the edges of the pot. Sprinkle the soaked wood chips onto the foil, then cover them with loose pieces of foil. Place a tray inside the Dutch oven, on top of the foil-covered wood chips.
Next, prepare your chicken. You can brine the chicken beforehand for added flavour and moisture, or simply pat the chicken dry with a paper towel and apply your chosen seasoning or dry rub. Place the seasoned chicken on the tray inside the Dutch oven, then seal the lid shut, tightening the foil around the edges.
Set your stove to medium heat and let the chicken smoke for 20 to 25 minutes. It's important to occasionally open the foil to check the temperature and ensure the chicken isn't overcooking. The chicken is done when it reaches an internal temperature of 165-170°F (74-78°C).
Once the chicken is cooked, remove it from the Dutch oven and place it on a rimmed baking sheet. You can brush the chicken with BBQ sauce for extra flavour, if desired. Finally, broil the chicken for 5 to 7 minutes, or until it's crisped and lightly charred. Serve immediately and enjoy the fruits of your labour!
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Plank grilling
Preparing the planks
Firstly, choose the right wood for your grilling plank. Soak the plank in warm water for at least 15 minutes to prevent the wood from burning and enhance the smoky flavour. Thicker planks may require a longer soaking time. After soaking, pat the plank dry with a paper towel and lightly spray or brush it with oil.
Preparing the chicken
You can use a whole chicken or chicken thighs for plank grilling. If using a whole chicken, you may want to spatchcock it to ensure even cooking. You can optionally brine the chicken beforehand to add moisture and flavour, or use a kosher chicken, which is already brined.
For seasoning, you can coat the chicken with a lemon herb mixture, or simply use salt and pepper. You can also embed butter under the skin of the chicken for extra moisture. Leave the chicken to marinate for a few hours or overnight. If you've refrigerated the chicken, remember to bring it to room temperature before grilling.
Grilling
Preheat your gas grill to a high temperature. Place the chicken, skin side up, on the plank. Then, place the plank directly on the hot grill and cover it for 3-4 minutes for a 1/4-inch thick plank or 5-8 minutes for a 1/2-inch thick plank. The plank will start to char and smoke.
Next, turn off the burners under the chicken and cook undisturbed for about 20 minutes. Then, shift the plank 180 degrees and turn the burners back on to low heat. Continue cooking for another 18-22 minutes or until the chicken is golden brown and reaches an internal temperature of 160°F (71°C) in the thickest part of the breast.
Finally, transfer the chicken to a cutting board, loosely cover it with foil, and let it rest for about 10 minutes. You can then serve the chicken on the plank for a rustic presentation, adding garnishes like chopped parsley or herbs.
Tips
- It is recommended to use thinner planks to avoid chicken bits sticking to the wood.
- Always monitor the plank closely during cooking and keep a spray bottle of water handy in case it catches fire.
- While grilling, keep the lid closed as much as possible to retain the smoke.
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Frequently asked questions
There are several ways to smoke chicken at home without a smoker, including using a stovetop, Dutch oven, air fryer, or wood plank.
To smoke chicken on a stovetop, you can use a Dutch oven or large, heavy-bottomed pot with a lid. Line the pot with foil, spread drained applewood chips in an even layer, and place a steamer basket on top. Pat the chicken dry and season with a dry rub. Place the pot on high heat, and once the wood chips start to smoke, add the chicken to the steamer basket. Cover with foil and the lid, and smoke for 8-10 minutes. Then, reduce the heat to medium-low and cook for another 20 minutes.
To use a wood plank, soak the plank in water and place it on the grill with the chicken on top. Heat both sides of the plank until it starts smoking, and then cook until the chicken is done. Alternatively, place the chicken on the plank first, then put the plank on the grill for a few minutes until it starts charring, and then switch to low or indirect heat.
Before placing the chicken in the air fryer, season it with a splash of liquid smoke and a dry rub. Set the air fryer to 220°F and cook until the chicken reaches an internal temperature of 165°F.
Chicken tends to dry out at low temperatures, so it's recommended to cook at higher temperatures (around 300-400°F). Brining the chicken before cooking can also help lock in moisture and flavor. Additionally, you can embed butter under the skin or use a steam pan to add moisture during the smoking process.
