My favorite way of cooking chicken on the smoker, from Chris Lilly’s recipe in his cookbook.
BIG difference here between the Pro and the Egg. I probably didn’t control the temp on the Egg that well, since a similar size bird used to take around 90 minutes. The Pro kept constant at 300, so the cook time was 2 hours, 20 minutes for a 3.79 lb bird.
Also basted quite a bit, since the bird looked a bit dry after an hour.
BIG difference here between the Pro and the Egg. I probably didn’t control the temp on the Egg that well, since a similar size bird used to take around 90 minutes. The Pro kept constant at 300, so the cook time was 2 hours, 20 minutes for a 3.79 lb bird.
Also basted quite a bit, since the bird looked a bit dry after an hour.
