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First whole bird on Traeger, few questions

post #1 of 8
Thread Starter 
Hello all,
Long time lurker, first post. I have a BBQ070, with a serial number under 200, so it's over a decade old. I have replaced the heating element, as the rest seems OK for now. I am unsure of what the typical temperatures are for the Smoke, Med, and High settings, and which should be used for a 5lb chicken.
Due to blood pressure not being so hot, I will not be brining the bird, but do plan on attempting to spatchcock for the first time and also skinning the chicken, and also adding as little salt to the rub as possible.

As of now I plan to deskin, light mustard rubdown, and a rub with brown sugar, black pepper, white pepper, crushed red, cayenne pepper, onion powder, garlic powder, mustard powder, reduced sodium old bay, cumin, paprika, and maybe a pinch of is or that. Anything I'm missing?

Thanks for the help in advance.
post #2 of 8
Thread Starter 
Also, my understanding is that Chicken is generally cooked hotter, is it ok to leave it just on smoke for the whole cook?
post #3 of 8
Yes chicken needs to be cooked at around 325 to get a crispy skin. My mes only goes to 275. So I cook it at 275 till I get an IT of 162 to 163 take it off and put it on a hot gas grill for about 3 or 4 minutes skin side down to crisp it up. Then I take it off and rap I foil and let set for at least 30 minutes I prefer 1 hour the temp will raise a few degrees and the juices do really good things to the meat while it sits. I brine my choice and I don't have dry chicken any more. Good luck
post #4 of 8

I do spatchcock chickens all the time,no brine, 4 hrs in smoke at 225, comes out with a crispy skin, just make sure the IT is high enough.

post #5 of 8

I think you will get a better result if you leave the skin on and place the rub under it. Use the mustard to make a thick Paste of the other rub ingredients. You put breakfast sausage sized portions between your Index and Middle Fingers and insert these under the skin, massaging the bird to spread the rub paste around evenly. Don't forget the legs...:biggrin:...Sounds like you are not a Skin Eater anyway so you can use a lower temp 200-225°F to get lots of smoke from the Traeger and on the bird. Just remove the skin before carving. You may get slightly less smoke to the meat, skin on, but the moisture retention the skin affords is more valuable. Either way you go, Good Luck...JJ

post #6 of 8
Thread Starter 
Thank you all! I never would have thought about the mustard paste, it's brilliant! I will cook just on smoke for this one with cherry pellets, and leave the skin on in case the wife wants any. Thanks again.grilling_smilie.gif
post #7 of 8
Thread Starter 
Well 4.5 hours smoke, half hour at 325 to bring the breast to 160+, and wouldn't you know almost zero smoke taste..... Maybe it's time to upgrade unfortunately. My father used to love making burgers on this grill, but I much prefer smashed burgers on a griddle. Oh well, a decade was a good run for a home smoker. Thanks again for the help.
post #8 of 8
Hmmm sounds like it may be time for one of tods smoking tubes. Cheaper then a new smoker.
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