Newbie here again! I'm smoking 2 whole chickens tomorrow, and they are currently brining (overnight). How long can I expect to smoke them for, and what is the actual temp I'm trying to shoot for (both smoker and chicken)?
I like my chicken also with some crispy skin but I smoke at about 275 or a little higher and take my birds to about 170=175 in the breast. So as you cam see the skin is mighty crispy and yummy too. So good luck and I'm sure you'll like the birds