If you’re not familiar with a kamado it really is a derivation of an ancient Chinese clay cooking pot that was later adapted by the Japanese (who named it Mushikamado) and it lastly produced it to the western globe in the middle of the final century. These days the clay has been replaced by high performance ceramic, it nevertheless typically is fuelled by charcoal but the versatility of the ceramic barbecue grill is quite remarkable. There is a variety of brands on the market place such as the Primo kamado and the Huge Green Egg but it has to be said that attempting to uncover a kamado ceramic barbecue in Europe is still a thankless activity.
The kamado is so versatile in that you can use it as a grill, smoker or even as an oven. The temperatures you can reach make it achievable to cook pizza and I also like to use mine to mimic the tandoor and it really is excellent for chicken tikka and naan bread. For today nonetheless I am going to concentrate on the whole chicken and use my kamado as a smoker and a traditional oven.
A roast chicken dinner has to be one of my favorites and cooking the chicken in the kamado tends to make for a fantastically moist bird and what’s much more it couldn’t be much more easy. It is just a matter of heating the kamado up to the normal roasting temperature of 180°C and applying the rule of 20 minutes per pound plus 20 minutes and you are going to get it appropriate very first time and each and every time. Place a drip tray below the bird with about an inch of water in it for added moisture and actually tasty gravy.
Simply because you’re cooking at a normal roasting temperature you can also do your roast potatoes at the same time and just 1 final tip for the chicken:-
Sprinkle the bird with salt and pepper just before cooking to give a basic flavor and the salt with crisp up the skin. Stuff the cavity with ten cloves of garlic.
The kamado barbecue is the most economical smoker that I’ve ever used. Thinking back to the days of an offset bbq smoker and tending the coals each hour actually does not excite me and thankfully since I purchased my Big Green Egg it really is now turn into a thing of the past. The kamado has to be the most economical outdoor cooker that I’ve ever utilised, load it up with charcoal and it will happily run at a “normal” smoking temperature for 5 or six hours without the require to have a tendency it. Just maintain your eye on the thermometer every hour or so and adjust the vents if proper.
All the flavor for smoked chicken has to come from the smoke due to the fact if you salt the bird then this will make it dry out. Feel free of charge to season with a tiny pepper and as an choice you can inject the bird with some olive oil and this will keep it super moist and add a small flavor. For smoke, attempt bbq wood chips from a citrus fruit such as lemon, a subtle flavour for a subtle meat.
The cooking process for smoked chicken is fairly straightforward, just work on 60 minutes per pound of meat at 120°C and you will be about proper. To test regardless of whether it really is done you can ether use a barbecue thermometer or just skewer the chicken in the thigh and verify that the juices run clear. When cooked, place the bird aside to rest for 30 minutes, it will nonetheless cook and as the chicken cools, the juices will be sealed into the meat and this means that any leftovers will be excellent cold. Leftover chicken breast can be dry but not if you comply with this smoked chicken recipe.