I really fancied smoking some whole chickens this weekend for some friends, usually concentrate my smoking time to pulled pork but feelin' like it's time to diverse.
Just bought 6 x 4lb chix to put in the WSM, just made the brine and chilling now. Going to leave them in the brine overnight for around 8 hours before preparing them for the smoker.
I've got some apple and hickory chips left over so thought I'd do 75% apple and 25% hickory to give the chiken a nice subtle smoke.
I understand that when smoking "low & slow" my pork butts that the smoke only penetrates for the first 4/5 hours, my question is, how much smoke do I give 4lb chickens?
Do I smoke right through the 3 or 4 hours of cooking or hold back a bit?
All ideas are welcome as I'm a complete novice at Poultry, I've obviously read up on it but there's nothing like you guys for ideas and inspiration.
I love this site man! Thanks all.