Got a wild hair and smoke a chicken today...
No prep or plan, just fired up the smoker, ran to the store and grabbed a bird. Rinsed it off, patchcocked it (is that word?), patted it dry, slung some SPOG on it and put it on the smoker.
The smoker was right around 275-280 the whole time until right at the end when I moved the baffle plate away from the firebox opening then it went up to 300-320 but this was about 1:30 into the cook. Thigh was about 175* and breast about 165* but the skin was a little soft so I put it on the firebox grates and promptly started a small fire
. Got things worked out there and put it back on the smoker breast side down for a few minutes then into the pan and let it rest for a bit.
Very tasty and juicy even though I didn't brine or anything. Used Royal Oak lump (note to self: don't wear sandals when moving hot chimney from grill to smoker
) and a couple of chunks of hickory. Cook time was right at 2hrs....I think it was a 5-6lb fryer.
Here's what everyone was really waiting for....
No prep or plan, just fired up the smoker, ran to the store and grabbed a bird. Rinsed it off, patchcocked it (is that word?), patted it dry, slung some SPOG on it and put it on the smoker.
The smoker was right around 275-280 the whole time until right at the end when I moved the baffle plate away from the firebox opening then it went up to 300-320 but this was about 1:30 into the cook. Thigh was about 175* and breast about 165* but the skin was a little soft so I put it on the firebox grates and promptly started a small fire
Very tasty and juicy even though I didn't brine or anything. Used Royal Oak lump (note to self: don't wear sandals when moving hot chimney from grill to smoker
Here's what everyone was really waiting for....
