Finished my smoker!!!

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Hi Jay,

I have never smoked a chicken but i would think a good way to start small is to have foil pouch or smoker box of wood chips to put on you BBQ while cooking. I do this with ribs all the time, have a hot side of the BBQ to put the chips and put the meat on the other side. After the smoke is gone continue bbq'ing. That's my easy answer.

In solidarity,

Skandic
 
Jay, I have smoked many chickens on a vertical stand with apples in the cavity or cherry Dr. pepper and other things. Always with very good results. Next week I'll be doing a couple of spatchcocked (butterflied) chickens. There are many threads on this site with recipes for both methods. I think the spatchcocked will cook a little crispier and will be done quicker. I read just recently about someone who cooked the vertical chicken with the breast down. He said that the juices from the leg and thigh basted the breast and it turned out juicier. The good thing about a chicken is that it's almost impossible to screw up. Good luck and keep on smoking, Joe
 
Welcome to SMF! :welcome:
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Thanks for joining,
- Ryan
 
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  Good morning and welcome to the forum, from a cool cloudy day here in East Texas. Lots of great people with tons of information on just about  everything.

Nice Job on the smoker

Gary
 
Nice Big poppa Drum build Upstate.  I'll tell you my favorite way to cook a chicken on a drum...spatchcock that bird.  cut the spine out, flatten it out, brine it overnight for 8 hours or so, then on to the grate at about 350.  With the drum and charcoal basket, you'll get a nice smoke / grilled flavor in less than 3 hours.  
 
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