I have a pair of approximately 4 pound roasting chickens I'm planning to smoke tomorrow. First smoke for me and I'm new at this so pardon the dumb questions. :)
I'm figuring the chickens will take about 3 hours... maybe 4... but will stay in the smoker until they hit IT of 160-165. Planning on running the smoker at 275-300.
If they're done really, really early (like noon) and I want to have one for dinner, should I foil/towel/rest and then let 'em cool a bit and stick 'em in the fridge?
And then how would you heat one back up for dinner? Oven at 325 for 30 minutes or so? Would that dry them out?
Maybe I should plan on them going into the smoker more like noon so they come out around 3 or 4? (Dinner's usually around 5).
Was also thinking of doing a meatloaf. Maybe I should put THAT in the smoker first and put the chickens in when that comes out (different temps).
Thoughts? Am I being too ambitious?