I need to know the starting temp and ending temp on smoking a chicken.
Is there a place to get a chart to look at when doing different meats?
Chicken is different from pork or beef in that the "low and slow" method doesn't work very well. The skin is gray and rubbery if the temperature is too low. I smoke mine at 350 to 375 for 2 1/2 to 3 hours for a whole bird. I like to get the breast to around 165F before pulling it out. Also I use little smoke for a chicken, they can absorb smoke better than pork or beef and you can get too much smoke if you don't watch out. I have brined them and also cooked them without brine - your choice. Search for Slaughterhouse brine for a good brine recipe.
Also, welcome to the forum and post your info on the Roll Call page for a proper SMF welcome.
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.