Have you smoked a 3.5lbs chicken in a Bradley smoker???

HeavyG30 said:

 
Tomorrow is my maiden voyage smoking a chicken in my Bradley smoker.  My max temp is 260 so that will have to do but I was more wondering if anyone has tried putting orange halves inside to bird to keep the moisture up within the bird???  So from what I have read on here I would be looking at roughly 3 hours to smoke and cook the bird at the 260 temp (with checking the internal temp) is that correct??

Any help would be greatly appreciated as I am getting ready for Easter and having friends over for ribs and chicken and I want to get the chicken down pat before that day.  Ribs I have been doing for years so no problem there.

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HeavyG30 said:

 
Thanks for the info Dan.  I have put whole oranges in on my bbq and it gives the chicken great flavor so thought I might try it on the smoker.  Nothing to loss right, only could be the best thing in this world

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HeavyG30 said:

 
Dan,

The orange worked great.  I just slice a large orange in half and put only one of the halves in and it was super moist and the inner meat on the bird a nice orange flavor.  Basically like an orange zest taste but only on the inside of the bird which mixed great with the smoke (1 hour of oak and 2 hours of pecan).  On a 3.5lbs bird all that is left are the drumsticks (which I promised to coworkers that is why they are still there) and a small piece of white meat (maybe I will get a sandwich out of it but there will be more bread than meat).  I do suggest to give it a try.  My smoker ran around 280 but I am going to back it off to 260 as the skin was super crispy almost to the point of leather but it was so good.

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