This is my first post here, and I'm new to smoking. While I've had some sucesses, I've also had some "not-so-good" moments like yesterday.
I was going to smoke a whole "beer can" chicken for the first time, did all the rub, injection, mop, etc. Couldn't wait to see how it came out. Then came THE STALL...the internal temp of the bird in the fat part of the breast hit around 140*F and wouldn't budge...for hours. I understand evaporative cooling, and had read "just push thru the stall", but the sucker was cooking for like 7 hours and my grown boys were getting hungrier by the minute.
I have a CampChef 24" Smoke vault, which is a vertical propane water smoker. My question is, should I not use the water pan for whole chickens, or anytime the meat stalls? I have to admit one of my fears is dry meat, so I tend to be a mopper, but in the case of this chicken, it was about every two hours when I added chips.
Sorry for the long post,