Tomorrow is my maiden voyage smoking a chicken in my Bradley smoker. My max temp is 260 so that will have to do but I was more wondering if anyone has tried putting orange halves inside to bird to keep the moisture up within the bird??? So from what I have read on here I would be looking at roughly 3 hours to smoke and cook the bird at the 260 temp (with checking the internal temp) is that correct??
Any help would be greatly appreciated as I am getting ready for Easter and having friends over for ribs and chicken and I want to get the chicken down pat before that day. Ribs I have been doing for years so no problem there.