- Jul 16, 2018
- 17
- 22
I have guests coming over on Sunday for dinner. One has cholesterol issues, so I'd like to smoke a whole chicken.
The problem is, I have not been able to successfully smoke a whole chicken. If it's not over cooked, it's under cooked. Every time. I've tried smoking it for a specific length of time, no dice. Used temperature probes, sometimes one probe, sometimes multiple probes. Still no luck. If I probe the breast, the thighs don't get done. If I probe the thighs, the breast gets over cooked. Spat chocked or whole, it doesn't matter.
There has to be a happy middle place where it all gets done at the same time /temp.
The chickens I use are large, 7-8 lbs each, and homegrown.
Any advice is appreciated.
The problem is, I have not been able to successfully smoke a whole chicken. If it's not over cooked, it's under cooked. Every time. I've tried smoking it for a specific length of time, no dice. Used temperature probes, sometimes one probe, sometimes multiple probes. Still no luck. If I probe the breast, the thighs don't get done. If I probe the thighs, the breast gets over cooked. Spat chocked or whole, it doesn't matter.
There has to be a happy middle place where it all gets done at the same time /temp.
The chickens I use are large, 7-8 lbs each, and homegrown.
Any advice is appreciated.