First time smoking Chicken

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Original poster
Mar 31, 2014
Baltimore, MD
I am going to be smoking some chicken legs and thighs tomorrow and I was wondering about placement in the smoker. Do you place chicken bottom, middle or top of the smoker? I currently have the chicken sitting in brine in the frig and can't wait to start this adventures..
Placement only matters where temperatures differ. I like to do chicken parts where the bbq temp is around 300-330.
The skin gets a golden brown and slightly crispy.
ive done chickens at 225 and had some of the juiciest chicken ive ever had, but the skin wasnt crispy.
The chicken was absolutely awesome, very tender and juicy and the zucchini boats were 100x better then what I thought they would be. Those are a keeper for sure.. 
Those look great can you tell me more about the Zucchini  boats them look yummy what did you fill them with cook time and temp 
Thanks, they were delicious. I just cut the zucchinis in half and scraped the seeds out and placed in a bowl. I then cooked some pork sausage up in a pan and mixed in the zucchini innards in the bowl and cooked with sausage. I put alittle pepper in the halves then filled with the sausage mix. Then covered in shredded park cheese. Then just placed in the smoker for 1 hour or so. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.