My first smoke-whole chicken

[arporscheman]

Well, I am in the middle of my first smoke. I am doing this one with straight charcoal that has hickory in the charcoal. I made up my own rub last night so am hoping it works out ok. Temp seems to be fairly stable between 200 and 225. How long should I leave it on?

 

[ungy]

I am smoking my first chicken today as well. I am going skinless with mine 

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• ungy
• Aug 25, 2013

 

[arporscheman]

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• arporscheman
• Aug 25, 2013

I'm a little worried about not having a meat thermometer...

 

[dirtsailor2003]

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• arporscheman
• Aug 25, 2013

I'm a little worried about not having a meat thermometer...

What temp are you smoking at? If your above 250* it should take no more than 2 to 2 1/2 hours. Poke the breast and thigh if you get clear liquid you should be fine. Keep in mind that smokes chicken is a bit pink when done.

 

[ungy]

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• arporscheman
• Aug 25, 2013

I'm a little worried about not having a meat thermometer...

Looking good! 

 

[arporscheman]

I have been between 200-225 for about 3 hrs so far. Have been doing good to keep it there.

Thanks Ungy!

 

[arporscheman]

Now my temp is down to around 175... Getting a little concerned about it getting too low...

 

[reasoning]

Add more charcoal!

 

[arporscheman]

I just did and its just maintaining at 175 for some reason... I have the lower vents open about 3/4 and the top just barely open.

 

[reasoning]

If you cant get the temp up finish in the oven

 

[arporscheman]

What temp in the oven?

 

[reasoning]

350? The birds should be almost done

 

[arporscheman]

I ended up throwing it on the grill. After adding more charcoal to the smoker, it only got back up to about 200 and after nearly 4 hrs, was still somewhat raw inside. Finished quickly on the grill.

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• arporscheman
• Aug 25, 2013

 

[reasoning]

Well thats good you got It done.... My chickens didnt turn out as good as expected the rub I used wasnt good

 

[reasoning]

What kind of smoker do you have porscheman?

 

[arporscheman]

It's just a charbroil vertical smoker from Walmart. The rub I made was just a bunch of spices I had in the cabinet thrown together. I looked at Billbo's for a starting point/ratio reference and went from there. Turned out pretty good.

I think part of the issue with mine not getting done as expected was because it wasn't thawed enough when I put it on. I made a big mistake in trying to do my first smoke on a day that I had "plans" so I was just trying to get it going as soon as possible.

 

[reasoning]

Well next time your in a pinch for time spatchock the chicken cuts cooking time dramatically

 

[oldschoolbbq]

With all that... a good job... looks yummo

Have fun and . . .

 

[arporscheman]

Well next time your in a pinch for time spatchock the chicken cuts cooking time dramatically

Is that supposed to say spatchock? What the heck is that.

Thanks oldschool! It was very good!

 

[reasoning]

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