I am planning to smoke my first whole chicken tomorrow (5lb'er)...I am brining tonite, then onto the smoker in the am...I do have 2 questions 1) Where is the best place to put the temp. probe in the chicken to get the best accurate temp?...2) is it best to smoke it at a higher temp? (I think I remember other posts that people smoked at 300-350?) That is all for now....would prefer a crispy skin..if that helps!! Thanks
chdolfnz
chdolfnz