- Joined Jul 31, 2010
Ok guys and gals today I tried to smoke a whole chicken....temps ran between 250 to 275ish....the last hour I ran it up to over 300 to crisp the skin. The results were a very strong smoke tasting chicken... I used less than half a basket of charcoal and only 15 or so lit briqs from my starter, along with maybe a good hand full of apple wood chips...I know it is operator error LOL and not the uds. So give me some input please...by the way I think it smoked from start to finish with just a handful of chips??