I have a standby bbq marinade that I use for chicken pieces and normall throw on a hot grill. I'm going camping this weekend and have plenty of time so I want to take this same chicken, throw it on the smoker for some time and then put it on the hot grill for some time. I smoke whole chickens all the time and grill chickens all the time, now I want to get the best flavor from the smoke and char from the grill.
- Upright water smoker (run at 225)
- Charcol grill
- Oil based marinade
- Legs, Thighs, Breasts and Wings
I'll adjust for outside condtions but can anyone out there give me some general timing of this cooking technique? Or any other thoughts on the direction I'm heading.
Smoking - 2 hrs
Grill - Until done?