Fathers Day Whole Chicken - Qview

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

farmerchad

Smoke Blower
Original poster
Aug 4, 2009
94
23
North Carolina
Along with breaking in the smoker tomorrow with ribs and wings for dinner, Ill be doing a Whole Chicken, and Andouille  Sausage for lunch. So essentially ill be smoking lunch and dinner meats at the same time, while keeping both threads updated.

Keeping things simple, its just a Roaster Chicken, with a healthy dose of rub. I don't particularly care for brined smoked chicken, so rub only. I will be smoking with hickory, at around 250F. I plan to start around 9 AM. With around an hour left, Ill start the sausage..

 
Nice bird and a nice smoker pad BTW.

Dang it's going to be a nice day for smoking, I'm reading chicken threads but Linda is voting for salmon.
 
Should be a tasty bird, done just in time for lunch!
That is the plan. Cause I am getting hungry...
 
Nice bird and a nice smoker pad BTW.

Dang it's going to be a nice day for smoking, I'm reading chicken threads but Linda is voting for salmon.
Thanks. I picked up those pavers yesterday at Lowes. I think there about 3 bucks each. I plan to eventually get a bunch. Level out the soil there and make a little patio for the smoker and the grill.

Everything is looking good on the meaty forefront.. Almost time to  put some sausage on.

 
This Chicken seems to be rather stubborn and quite inconsiderant. Here my mouth is watering and that bird doesn't want to finish up.
wife.gif


Still holding at 158. But I did put the Andouille Sausage on. Something odd though. Yesterday the pack had 5 links in it, today only 2 links left to go into the smoker. I gotta stop that sleep eating.
icon_lol.gif
 
The yard bird finally gave up the ghost, and it was quite delicious. The wife and I were way to hungry to let it set on the chop'n block for too long... so juices were a flowing, on the cutting board, on our plates.. our fingers. Now to get them ribs finished up for dinner in a few hours.
drool.gif
Oh yeah.. the sausage was the real kicker.


 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky