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Greetings I am new to the forum and to smoking having just picked up a Traeger Texas Pro smoker/grill. I have a few issues I'm trying to work through and am looking for advice for the experts here. First I should mention I'm allergic to Poultry so since I don't eat Chicken or Turkey I've never cooked it.


What I'm hoping to be able to master is smoking ribs and a whole chicken at the same time on the same smoker/grill. The challenge for me is the recipes I'm seeing have the ribs cooking at 225 for 5 hours. On the other hand the chicken recipes call for cooking at 425 for 1 ½ hours.   


Any suggestions on time and temp for cooking the chicken without drying it out?