New to community, newish to smoking

Discussion in 'Roll Call' started by bradst86, Mar 5, 2016.

  1. bradst86

    bradst86 Newbie

    Hey folks! Glad I found a good meat forum. I've become obsessed. Have a cheap 0 electric smoker from the inlaws but it has done the trick. Couple of ribs down and getting better every time. Trying out some smoked whole chickens today. 1 maple beer can, 1 Cajun.

    They are both about 5.5lbs. Should I split the non beer can chicken? Or would it be better to leave it so they finish together? Also times and temp to get a nice crunch on the skin?

  2. Hey Brad, I did some chicken and ribs a couple weeks ago and the chicken was excellent. I kept the temp in the 260 - 275 range and the skin was crispy. remember to add some paprika to the chicken for some color. Good luck.
    bradst86 likes this.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Why not just do 2 beer cans with different spices?

    To get crispy skin your smoker temp will need to be 300-325.

    Or you can smoke them at 225 & pull them out of the smoker at 150 IT & finish in a 375 degree oven to crisp up the skin.

    Good luck & let us know how they turn out!


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