Originally Posted by Runt
OK, So what temp, how long in the Smoker and did you take an Internal temp reading?
Because they look to have been on different levels in the smoker, did 1 level cook faster than the others?
They look fabulous and may give them a try this weekend!
Thanks - Great Job
I do my chicken around 240*-250* ! For a crispy skin at the end ya can crank the smoker up to 350*+ or put them on a grill direct sear for a few as well. They were in there for a couple hours.... Next I'am gonna have some charcoal goin & just toss them in the coals for a few to crisp them up ! c farmer, another member here recently reminded me of this method with a smoke he did ! I did not go by IT.... I go by the look, cook a lot of chicken & know when to pull them... If it were a whole chicken, I would have checked IT but thighs, wings & etc. individually are hard to get a accurate IT IMHO ! My smoker I used for this cook is a single level smoker ! Chickens a great smoke, what kinda smoker ya have.... Sorry for the delayed response, I just seen this ! If ya have anymore questions, just ask and help ya out !