These are so easy....... First you get a chicken, wash it and pat it dry. IF its spur of the moment put a fan on it for a few mins. to help dry and form pellicle.
Hereeeeeeeeees the chicken.
While the fan is blowing, run out, turn on the smoker, making sure the vent is closed and load the tray or AMPs and get them ready.
Once you have the chicken assuming the position, rub it with oil, tuck in the wings, tie its ankles ( No one likes to chase a half cooked chicken around the yard if it gets loose), sprinkle with spices.
Insuring the cooker is ready Checking that closed vent and closed off reloader while heating to get up to temp in a hurry. Insert chicken in smoker, set up either AMP's or the chip tray (remember its a hurry job).
Please note no probe in that chicken.
Open the vent full, to get a draft going.
Pull out the reloader a bit (this is for the use of AMPs, chips don't need this step.
Close the door and walk away for 30 mins. to an hour. Come back and check your smoke volume and insert your probe. OMG ITS BEEN PROBED!!!!! I was didn't take a probed photo not wanting to leave incriminating evidence. Adjust the vent to regulate the air flow. Usually 1/2 way.
Then end result at a max temp of 165 IT!! With the flash........ Can you see all those juices????
And of course the BEAR View!
Cleaned washed dried fanned rubbed and sprinkled
Preheat to 275 with vents closed
Placed bird in cooker, open vent and crack the reloader. Insert AMP's or chips and open vent. Walk away.
Return Check smoke, Insert probe, readjust vent.
163 IT pull bird and let it set to redistribute the juices.
Time started 3:10, in the box by 3:30, out the box at 5:00, that's an hour and a half if my cyphering is correct. lets see, naught from naught is naught, dang I broke my new #3 yellow pencil !!
Smoked with charcoal pellets over pecan. I can't taste the charcoal but it was an experiment anyway. As long as the pecan shines thru I am a happy camper.
There is nothing to this and its just so dang tastee, everyone rants and raves about them.