I just cooked these babies yesterday and thought I would share with y'all.
2 Chickens (about 3 lbs each) / covered with EVOO & Tony Chachere Creole Seasoning (inside & out). Beercans had minced Garlic & Apple juice (Beer was only for me :). Chickens had half an Apple stuffed in the neck. Put Chickens onto Beercans & into holders then, into a foil pan and spritzed with Apple juice.
Maverick Wireless BBQ Thermometer Set - Maverick ET732 ($59 at Amazon)
(A MUST have item!)
Brinkmann Smoke N Grill ($38 at Walmart)
(That's Dusty- he supervised this operation!)
2:00-2:20 pm Lit Charcoal (Kingsford) in Chimney
2:30 pm Poured Charcoal into the Smoker (shown) & added lit Charcoal in the middle / added 3 chunks of Hickory wood /
installed the Water bowl (above Charcoal bowl) and filled with 1 Gal of Water.
(FYI- Fire Extinguisher was just out of pic- I almost forgot this item!)
2:40 pm Smoker 255° / Chickens 54°
4:19 pm Smoker 225° / Chickens 144°
4:31 pm Smoker 217° / Chickens 144°
5:00 pm Losing Smoker temp- added more Charcoal (3 Fireplace shovels full)
5:09 pm Smoker 194° / Chickens 145°
5:36 pm Removed water pan from Smoker / put Chickens on grill at Medium level to be closer to Charcoal bowl for
more heat. Brinkmann manual says cook Chickens to 180°.
5:37 pm Smoker 196° / Chickens 142°
5:39 pm Smoker 232° / Chickens 142°
5:40 pm Smoker 235° / Chickens 142°
5:42 pm Smoker 277° / Chickens 144°
5:50 pm Smoker 412° / Chickens 154°
5:51 pm Smoker 469° / Chickens 169°
6:04 pm Smoker 459° / Chickens 181°
6:10 pm Took out Chickens.
6:30 pm Chowed down! Mmm, Chickens were moist & skin was crispy!
I love this Smoker!