Smoking Whole Chickens

[benflo]

Today I am planning on smoking a couple of whole chickens on a Char-Griller Smoking-pro. I am planning on brining them for a couple of hours, rubbing them, then throwing them on the smoker using crabapple for 4-6 hours at 300*. Does this sound good? I've never done whole chickens, just breasts and thighs, so I'm a little nervouse. Any help would be great.

Thanks,

Ben

 

[mdboatbum]

After 4-6 hours at 300 you'll have chicken jerky. Go by internal temp and take them to 165, shouldn't take more than a couple hours.

 

[trueteam]

I like 325-350 when I cook chickens on my kettle. They should only take a couple hours at most at that temp range depending on the size. 300 will work fine but crispy skin will be difficult. My chickens seem to cook quicker when I brine.

 

[bear55]

Yep no more than two hours.  Use your thermometer 165 internal temp is done. 

 

[benflo]

All right two hours, much easier then. I've got a probe thermometer and would have realized that quickly.
Will post pics,
Ben

 

[benflo]

image.jpg

• benflo
• Jan 24, 2015

well, the birds are on, pit is staying around 250*, cause there was a special on ribs , so I got some spares and am smoking them too.

 

[trueteam]

They will be fine. If you want crispy skin throw them on a grill at the end. I suggest going easy on smoke though. Poultry really picks it up.

 

[themule69]

They should be good. Keep track of how long it takes for the next round.

Happy smoken.

David

 

[benflo]

I forgot to post pics. The chicken was perfect, took close to 3 hrs because of lower temperature, the ribs were a little tough, but I should have left them on longer. Anyway here:

 

[gary s]

Yeah, the color is nice but look like they needed a little longer I really didn't see any meat pulling back from the bone

Gary