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forgot to take pics but my chickens came out amazing! I had some trouble keeping the heat down. next time a little less charcoal I guess, but they were the best chickens I've ever cooked. cooked in about an hour and a half. split side down till last 20 minutes and the skin was golden brown and crispy. cant wait to do a pork sirloin roast and more chicken this weekend!
Glad your chickens turned out good for you 
   Hopefully you remember to take some pics next time - they are VERY popular here 
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regarding my heat control difficulties; would it help me to try to stabilize tem before adding wood chunks? also does lump charcoal busr better or longer than briquettes? smoking a pork sirloin Saturday so I gotta keep it going all day.
also smoking 2 split chickens today; roast has been soaking in whiskey brine all night and I have a petty good rub for the chickens.

finished product pics to follow later on. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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