Hoping you can give me some tips here. I smoked a beer can chicken in my Camp Chef Smoke Vault tonight for the first time. I was going off a recipe from a book called "Smoke and Spice" (does anyone use this book? any good?), and I followed all instructions. It told me to smoke my chicken at 200-220 degrees for 3.5 to 4 hours. I put it in at 2pm figuring I'd need to go longer than that... but the thermo still didn't read 165 in the chicken at 8pm (and the book recommended 180-185 degrees). We took it off at that point and ate it anyway, but wow, 6 + hours??? Anyway, the flavor was WONDERFUL, but the chicken was a little tough. Is there a way to make it tender/falling off the bone, and not have it take so darn long?
This is only my third time using the smoker - we did baby backs the first time, and then pork spareribs and country ribs the second time. I always seem to have to go longer than any recipes tell me to.
Any tips or advice is greatly appreciated. Yay for smoking!!!