I will be smoking a whole chicken tomorrow, probably 5-6 pounder. I plan on spatchcocking to help with the cooking evenly and getting smoke throughout the bird. Below are the questions I have that I hope someone can shed some light on:
- What smoking temperature do you recommend for this situation?
- Approximately how long per pound at the temperature that is recommended (I know that ultimately with so many variables this could fluctuate and using a meat thermometer is the indicator of doneness)?
- Do I need to use water in the water pan of the smoker since I would assume this will be at a higher temp than the normal "low and slow" smoking?
- Any other suggestions for moist chicken?
Also, I plan on once up to temp throwing on the grill with skin side down for 10-15 minutes to crisp up the skin if needed as I don't want rubbery skin.
Thank you in advance!
Edited by bhath19 - 7/9/16 at 9:10am