ok they say never cold smoke a chicken. i have read all of those threads. with that said i did it anyway. remember you have to "cold smoke" you also have to keep it under 40 deg.
so here is what i did. when the sun went down. i started watching the outside temp. when it fell to 40. i put the chicken in the weber kettle with 2 rows of the AMNPS going with pitmaster pellets. went to bed. woke up next morning. internal temp of chicken was 35 deg. so we are safe to eat. moved it to the BGE with lump charcoal and oak pieces soaked. ran the egg at 325 till temp hit 155. then opened all vents for the final temp of 167. target was 165. the egg was at 410 deg. let rest then sliced. great smoke taste. it wouldn't have gotten enough smoke for my liking if i had just hot smoked
REMEMBER IF YOU DO THIS. YOU HAVE TO KEEP THE BIRD BELOW 40 DEG. OR THINGS WILL START TO GROW.
NOW A FEW PICS
ready to go in the cold smoke. rubbed with temp gauge. temp 33 deg.
the pic coming out of the cold smoke didn't turn out so i guess
then out of the BGE for the rest.
and their you go another yard bird ready to eat.