- Jan 9, 2016
- 21
- 10
I will be smoking a whole chicken tomorrow, probably 5-6 pounder. I plan on spatchcocking to help with the cooking evenly and getting smoke throughout the bird. Below are the questions I have that I hope someone can shed some light on:
Thank you in advance!
- What smoking temperature do you recommend for this situation?
- Approximately how long per pound at the temperature that is recommended (I know that ultimately with so many variables this could fluctuate and using a meat thermometer is the indicator of doneness)?
- Do I need to use water in the water pan of the smoker since I would assume this will be at a higher temp than the normal "low and slow" smoking?
- Any other suggestions for moist chicken?
Thank you in advance!
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