So I'm thinking about smoking a Whole chicken this weekend. I have done leg and thighs and some wings. They both turned out great. I assuming I'll go with the same temp something close to 210 F 220F.
What Do I do with the Chicken?
Lay it down Breast up?
I don't have anything to stand it up on. Is that important?
Should I Half it?
Does it affect the flavor or juice?
I have read alot about whole birds. So I assume that is the way to go. Just wanted to check.
thanks for all the help.
What Do I do with the Chicken?
Lay it down Breast up?
I don't have anything to stand it up on. Is that important?
Should I Half it?
Does it affect the flavor or juice?
I have read alot about whole birds. So I assume that is the way to go. Just wanted to check.
thanks for all the help.
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