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.
This is the first time I have smoked chicken. I used Apple wood and cooked them at 275. It took about 2 hours. I also tried bacon wrapped sausage. The chicken came out good and juicy and the sausage was great.
I just did some chicken tonight, thigh and legs on my new pellet vertical smoker. They turned out fabulous! I started them at 225 for about 2.5 hours turning them over about every 45 min. On the last 45 min I turned it up to 325 and basted the skin with garlic infused butter. The skin crisped up great with a hint of garlic on it. I put on the top of my heat diffuser a box of pecan chips to add more smoke to the Maple pellets I was using. The chicken was so tender and had a fine smoke flavor to them. Sometimes I think brine might have helped but then again it might not have been this good.
This is my third cook on my new build and really loving the temp control I am getting with it.