Whole Hens. Whole hens are readily available and fresh at almost any grocery store. After removing the gizzards and neck, just season and smoke the bird. Whole hens stay moist while smoking and cook fairly quick due to their petite size.
The Best Meats to Smoke
When it comes to testing a new smoker, it can be hard to know where to begin in terms of what to smoke. We recommend fattier cuts of meat, as they work well with low and slow cooking method. As the meat cooks, the fat melts, and the tough connective tissue breaks down, which produces a tender, fall-off-your-fork, melt-in-your mouth bite.
Chicken Quarters. A large portion of dark meat make chicken quarters great for smoking since this cut tends to lock in flavor well.
Prime Rib. Smoked prime rib can taste quite luxurious when cooked right. It's a bit more difficult than other meats to smoke it to moist, juicy perfection. So, we recommend holding off on this cut until comfortable with your smoker and the method of smoking.
Leg. Similar to a shoulder, smoking a la leg needs to be cooked low and slow. One challenge unique to this cut of meat is it requires a level of creativity when positioning it thanks to it's uneven build. Achieving the perfect internal temperature without over cooking one end and undercooking
the other can be challenging at best.
Sausage. You can start with a recipe if you prefer to follow a specific set of directions, but you can also dive in head-first and throw some links on the smoker from your local butcher.