Tried my first whole Chicken this weekend. Details and pics below:
One 3.5 lb. whole chicken
Homemade rub overnite
Charcoal, mesquite, and apple wood
Kept chamber between 250-300
Cook time 4 hrs.
Pulled chicken at 170 let stand for 25 mins.
(date stamp on pics is incorrect, note to self, need to fix that)
homemade rub let sit overnight
good fire going in box
Begin cook time
Weather was cool with no wind so used a fan as stoker. Worked well as long as you watched it.
Took some effort to get temps up to 300
About 2.5 hrs in
Added some corn and baked beans
Smoked corn came out good, vey moist
Occasionally got temps upt to 300+ and would hold for 20-30 minutes
Pulled chicken at IT of 170
After 25 min rest (foil covered)
A butcher I am not
Meat was very juicy and skin had the right amount of crispy!
Platted and ready to eat!!
This is my first time smoking a whole chicken on this smoker (brinkman offset). In most of the threads I had read to keep the chamber temp at or around 300. I had a hard time doing that with this smoker. It may be the limit of this smoker design or the quality. I have had great success smoking ribs and pork shoulders where the temps do not need to reach 300. Any suggestions on getting a higher chamber temp on this smoker?