Reddit reviews Butcher BBQ Bird Booster Rotisserie Flavor Injection. This Product Set the Standard for Moisture and Flavor for Poultry Injections.
We found 1 Reddit comments about Butcher BBQ Bird Booster Rotisserie Flavor Injection. This Product Set the Standard for Moisture and Flavor for Poultry Injections.. Here are the top ones, ranked by their Reddit score.
As seen on BBQ Pitmasters and BBQ Pitmasters All StarsChoice of Champions "Trust Your Butcher"Mixing Directions on the bag Gluten Free & MSG Free12oz bag will do 10 chickens or 3 turkeysWinner of the 2012 World Food Champions-Barbecue
I can't give you a for sure answer to #1 because I haven't really experimented enough to know for sure whether time or the amount of wood will give you a more smoky flavor. My gut instinct would be both contribute to the smoky flavor. If you want smokier, you can definitely achieve that with more wood, or a different kind of wood. You should ask them what kind of wood they use. Stronger types of wood can give you a stronger smoke flavor. They may also be injecting their chicken with something like this to enhance the flavor:
https://www.amazon.com/Butcher-Booster-Rotisserie-Flavor-Injection/dp/B010XZ9NDG
In fairness, I haven't personally tried injecting chicken before smoking it, but I am going to give it a shot next week when using my joetisserie.
A reverse sear will definitely work. I'll do that for chicken wings when I have wings and ribs on the big joe at the same time. Ribs are usually 225ish and wings are 350+ so I have the Joe at 225 and smoke the wings for 90 minutes or so along side with the ribs. After that I fire up the weber gas grill on high and crisp the wings up for a few minutes then they will be ready to eat. You should be able to do this for a whole chicken, you just need to pull the chicken off 5-10 degrees before it hits the internal temp you want it at. That will prevent the rubbery skin.