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WSM whole bird questions..

post #1 of 6
Thread Starter 
Hi,

Gona try my first whole bird tomorrow. But i have some questions which im sure you guys can help me with:

1. I'm going to smoke it at a higher temp 325-350, which i understand is better for birds? Is that right?

2. To get to this temp (especially in cold weather) should i leave the water out of the wsm pan?

3. What internal temp am i looking for for nice moust juicy chicken?

4. Should i go for beer can chicken at this temp of 325?

Thanks as always!!
post #2 of 6
I did a couple of whole birds a couple of days ago on my WSM.

1) the higher temp is if you want a crispy skin. Make sure to dry it first as well. I usually do mine around 280* but the last couple of smokes I did at a higher temp.

2) I've never used water... Ever!

3) 165*

4 up to you. You can also spatch or quarter it and it won't take as long.
post #3 of 6
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post #5 of 6

Yep :icon_exclaim:  ^ ^ ^ what Rarebit said...

 

Good post by the way...  Thumbs Up

post #6 of 6

good looking chicken there, this forum is the best, you can find help with all your smoking needs here. THANKS FELLOWS.

dannylang

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