Smoked Campfire Chicken

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Smoked Campfire Chicken

When my family is camping, we cook a lot of things right in foil to make it quick and easy. I was thinking about this process a while back and wondered how campfire chicken would taste if it were cooked in the smoker. Imagine smoked campfire chicken with some sausage, potatoes, onion, corn and even carrots thrown in for good measure.

As it turns out, smoked campfire chicken is really good and it's also really quick and easy.

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Helpful Information

  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Smoker Temp: 240°F
  • Meat Finish Temp: 170°F
  • Recommended Wood: Pecan
What You'll Need
  • 4-6 Chicken quarters, skinless
  • Jeff's original rub (purchase recipes here)
  • small potatoes
  • baby carrots
  • 1-2 large red onions
  • 4-6 ears of corn (cleaned and cut in half)
  • 2-3 links of smoked sausage
  • 18-inch heavy duty foil
Remove the Skin from the Chicken Quarters

I wanted to use skinless chicken quarters for this recipe so I purchased the quarters and took the skin off myself.

Just get a good hold on it at the larger thigh end and pull it toward the leg and it will come clean off. I skinned four of these in just a minute or so.

2014-IMG_4894

Parboil the Carrots and Potatoes

Unfortunately, everything in the foil gets done before the potatoes and carrots get soft so you have a few options:

  1. Serve the vegetables crunchy
  2. Overcook the chicken while the potatoes and carrots get done
  3. Pre-cook the potatoes and carrots a little bit

Option number 3 is your best bet in my opinion and it's super easy and can be done while you are skinning the chicken, making up the rub, etc.

Simply fill a pot with your potatoes and carrots and cover them with water. Bring the water to a boil and let it boil for about 5 minutes for small carrots and potatoes.

Note: some folks boil the water first then add the carrots/potatoes but it is ok in this instance to start everything together.

Pour the potatoes and carrots into a colander and run cold water over them to stop the cooking process.

They are now ready to use in the foil with everything else and they've been given a sufficient head start.

Prepare the Foil Packages

Place the skinned chicken onto the center of a piece of foil that is about 18×18 inches square.

2014-IMG_4896

Pile some sausage pieces, potatoes, carrots, a quarter of an onion and a half ear of corn around the chicken.

2014-IMG_4898

Sprinkle some of my Texas style rub (purchase recipes here) onto the chicken, sausage and vegetables.

Normally I just use my original rub by itself on most things but, in my opinion, it needs some extra saltiness and the Texas style rub does the trick.

2014-IMG_4899

Now sprinkle about 2-3 tablespoons of Jeff's original rub (purchase recipes here) onto the top of everything for amazing flavor.

2014-IMG_4900

Add a tablespoon of butter on top..

2014-IMG_4901

Roll up the edges of the foil around the meat and vegetables to form a bowl shape.

Be sure to leave it open for now to allow the smoke in

2014-IMG_4906

Get That Smoker Ready

Set up your smoker for cooking at about 240°F although it would not be unheard of to take it on up to 275°F or so if you need to get them done faster. Chicken handles high heat quite well.

Be sure to have enough Pecan or other smoking wood for about 1 hour of smoke.

Note: if you need further help with your smoker, please see the following pages:

Smoke the Campfire Chicken

Place the foil “bowls” of chicken, sausage and vegetables into the smoker and let them smoke away for about 1 hour.

After one hour, pull the foil together at the top and pinch it closed.

Note: it is not important for it to be air tight. Close it the best you can and call it good.

I recommend placing a probe from a digital probe meat thermometer such as the Maverick ET-733 into one of the pieces of chicken before closing it up so you will know when it is done. Chicken is safe to eat at 165°F  but I like to take these chicken quarters just a few degrees higher to make them a little more tender.

I shoot for 170°F on these.

You can also check the temperature periodically using the improved ThermoPop digital pocket thermometer which reads in 3-4 seconds (that's fast), is splash-proof and is being offered now for only $29. One of my favorite toys.. er, tools;-)

ThermoPop_generic-01

Serve it Up

Have plates already setting on the table with a single paper towel on the plate (to protect the plate from grease from the smoker grates)

When the chicken is done, lay a foil packet on each plate and call Dinner!

2014-IMG_4955 2014-IMG_4960

Notes/Comments:
  1. This could also be done with pork chops, meatballs, pieces of ham, etc. instead of chicken
  2. For even more flavor, brine the chicken for about 2 hours in a solution of 1 gallon of water, 1 cup of kosher salt and ¾ cup of brown sugar.

Get the Digital Recipes for Jeff's Rub and Sauce
**Instant Download!**
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***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

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Jeff's Smoking Meat Book

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Printable Recipe

Smoked Campfire Chicken
Prep Time
30 mins
Cook Time
2 hrs
 
Chicken, sausage, potatoes, onion, corn and even carrots thrown onto a piece of foil and cooked in the smoker.
Course: Entree
Cuisine: Hot Smoking
Servings: 4 -6
Author: Jeff Phillips
What You'll Need
  • 4-6 Chicken quarters , skinless
  • Jeff’s rub
  • small potatoes
  • baby carrots
  • 1-2 large red onions
  • 4-6 ears of corn (cleaned and cut in half)
  • 2-3 links of smoked sausage
  • 18- inch heavy duty foil
Instructions
Remove the Skin from the Chicken Quarters
  1. Get a good hold on skin at the larger thigh end and pull it toward the leg and it will come clean off.
Parboil the Carrots and Potatoes
  1. Fill a pot with your potatoes and carrots and cover them with water. Bring the water to a boil and let it boil for about 5 minutes for small carrots and potatoes.
  2. Pour the potatoes and carrots into a colander and run cold water over them to stop the cooking process.
Prepare the Foil Packages
  1. Place the skinned chicken onto the center of a piece of foil that is about 18x18 inches square.
  2. Pile some sausage pieces, potatoes, carrots, a quarter of an onion and a half ear of corn around the chicken.
  3. Sprinkle some of my Texas style rub (recipe included when you purchase the recipes for my original rub and sauce) onto the chicken, sausage and vegetables.
  4. Now sprinkle about 2-3 tablespoons of Jeff's original rub onto the top of everything for amazing flavor.
  5. Add a tablespoon of butter on top..
  6. Roll up the edges of the foil around the meat and vegetables to form a bowl shape.
  7. Be sure to leave it open for now to allow the smoke in
Smoke the Campfire Chicken
  1. Set up your smoker for cooking at about 240°F although it would not be unheard of to take it on up to 275°F or so if you need to get them done faster. Chicken handles high heat quite well.
  2. Be sure to have enough Pecan or other smoking wood for about 1 hour of smoke.
  3. Place the foil "bowls" of chicken, sausage and vegetables into the smoker and let them smoke away for about 1 hour.
  4. After one hour, pull the foil together at the top and pinch it closed.
  5. Place a probe from a digital probe meat thermometer into one of the pieces of chicken before closing it up so you will know when it is done.
  6. I shoot for 170°F on these.
Serve it Up
  1. Have plates already setting on the table with a single paper towel on the plate (to protect the plate from grease from the smoker grates)
  2. When the chicken is done, lay a foil packet on each plate and call Dinner!

 

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2018-06-14T03:33:13+00:00 By |6 Comments

About the Author:

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

6 Comments

  1. Brett Chapman October 15, 2014 at 10:04 am - Reply

    Do you skin the chicken before brining or brine with the skin on? Thanks!

    • Jeff Phillips October 15, 2014 at 5:07 pm - Reply

      I usually leave the skin on when brining chicken or turkey. You can also brine skinless pieces such as breast, thighs, etc.

  2. Tyra Somers September 4, 2014 at 11:31 am - Reply

    I cannot find how to contact you, other than this.
    I bought your rub and sauce recipes. Do I get a copy of Texas rub or is that extra? I get two copies of your newsletter and they both have ads. I have sent this message before. What gives?
    Thanks

    • Jeff Phillips September 6, 2014 at 1:21 am - Reply

      This has been corrected and I sent the TSR to you via email since you previously purchased the rub/sauce recipes. Let me know if you have further questions about this.

  3. Lee Anderson September 4, 2014 at 10:54 am - Reply

    Jeff, I am looking at getting your book and I see it is on kindle. I’m guessing like your newsletter your book has quite a few pictures and me being a visual guy, I like that. Does the Kindle have the pictures? I have an older kindle so if there are pics I would guess they are in black and white. I am probably leaning toward the paperback but was jusr curious.Thanks
    Lee

    • Jeff Phillips September 6, 2014 at 1:23 am - Reply

      The book does have quite a few pictures and illustrations.

      I have not seen the kindle version on an older kindle but I think it would still show the pictures in black/white. I will have to find someone who has an older kindle and check this out.

      Kindle | Paperback

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Subscribe
Give it a try, you can unsubscribe anytime.
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