Hey fellow smokers! Got the newsletter in my email today and love the recipe for smoked chicken in a pie pan. I like the idea of smoking a whole chicken---setting a whole cooked bird at the dining room table is the ultimate presentation in my book.
Anyway, my question is this: Looking at chickens in the store, some say Frying and some say Roasting. The Roasters seem like they are a little bigger, but not much. So, does anyone know the difference and does it matter when it comes to smoking?