We smoked 2 whole fryer's the other day using the propane bbq. Each bird was 2 1/2 - 3 lbs. I brined them for close to 24hrs in a mix of salt, sugar, onion, garlic and poultry seasoning. Smoked for 3hrs with a mix of cherry and hickory. Temp was running 225 - 250 for the duration of the smoke. The last 15 min were with the burners on full to crisp the skin. They turned out amazingly juicy with a nice crisp skin and good smoke ring. Cut them in half and served with mixed grilled veggies. This is something the wife and I just love. After going caveman on them, there was nothing left but the bones :)
