After a nice wash i gave my chicken a good rub down
I also injected it with some chicken stock i cooked
Had my smoker preheated to 225, i rocked some hickory chunks and cherry chips really like this combo.
After i had the chicken resting for about 45minutes and the smoker at 225 steady for about an hour i replaced the wood and threw on my chicken.
Threw a carona (cause its all i had at the time) in the water tray
Locked the door and set the timer
I mixed up a vinegar sauce to baste the chicken with
I used organic apple cider vinegar ketchup brown sugar chicken stock and alittle lemon pepper and salt.
I swapped out the chip tray for a cast iron skillet really works good i got about an hour of smoke out of 2large chunks of hickory and a handfull of cherry chips (i do have big hands so maybe alittle more than adverge lol)
At about 2 hours in i started to get really nice color i started coating the chicken with the vinegar sauce.
At this time the corona had completly disapeared so i added a bottle of angry orchard
I repeated this everytime i swaped wood so about every houror so.
This was about 5hrs in 2nd thermo test hit 140 sorry for the crap photo my tablet cam sucks.
The smoke took a total of 7 hours at roughly 225 no lower then 200
I removed my chicken when i hit an internal temp of 160 in the breast, 175 to 180 in the thighs I like to cook chicken more well cause i dont trust the store bought chickens realy.
I also whipped up a bbq sauce using some angry orchard
Really this is the first great thing to come out of my smoker, even my picky little brother likes it,