Cook Times for Whole Chicken?

[Daba's BBQ]

I saw two schools of thought when it comes to smoking a whole chicken. One had it hot and fast at 375 for an hour. The second was at 225 for two hours, then crank it up to 325 for 15 minutes.

Any feedback on methods would be appreciated.

 

[Danblacksher]

I think it works both ways depends if you are wanting more smoke flavor or grilled flavor. I did 275 best chickens we have had but I had never dry brined or spatchcocked them. I put a the breast toward the fire and put a log in front to protect it and it was great.

 

[clifish]

Correct, like Danblacksher said above, if you want more smoke flavor go low and slow for the beginning then kick it up. I also like to wet brine for 24 hours and score the skin to let the fat render out.

 

[millerbuilds]

I just did one with the Vortex and I cranked the heat up to over 500 for the first 30 minutes to set the skin (and seal in the juices) then dropped it down to 350. Chicken took about 90 minutes and had some good smoke penetration. I do agree the lower/slower the more smoke, but IMHO chicken takes on smoke pretty quick.

- Jason