Whole Chicken cook: Pellet grill cook

[Elf@shore]

Looking to do 1 st cook of a 6 lb chicken
On my pellet grill.
It’s. A small Grilla Chimp pellet grill.
Want to keep it simple
Dry rub and on it goes.
Hopefully helps me understand the
T Day cook? Got a Fresh 8+ lb
Turkey Breast.
Any idea please?
A. 6 lb chicken
B. 8+ lb Turkey breast.
Using a Hardwood Mix Pellets
Hickory, Maple,Oak,Cherry

Temperature 300 or more?
I have done Pork Chops and Burgers.
Not sure about chicken and Turkey ?

 

[SmokingUPnorth]

For the chicken I would spatchcock it and cook it at 300-325*. That is a good temp that will give you crispy skin instead of rubbery. I’m not familiar with that cooker but I’d it has a “smoke” setting I would run it at that for 45 min to an hour first, if not I’d run it on the lowest setting for up to an hour t get the most smoke flavor. You can brine it for a little extra flavor but not necessary if you said this is kind of a trial run like you said.

 

[mr_whipple]

Never done a whole bird on the pellet pooper. I prefer to put whole on the spinner. I do wings every now and then and run them low smoke setting for maybe 30 minutes then 275 til done. Not super crispy, but nowhere near runner skin.

 

[chopsaw]

There's times , temps and method in this thread for Turkey breast on a pellet grill .
Mines a Weber EX4 , so you may have to adjust for your smoker .
One is deboned and rolled . The other is bone in . Both are tied . Gives a more even cook that way . Boned and rolled is my go to . Makes for a great slice of breast meat .

Smoked Turkey breast

This came up in another thread about BBQ chains stores . I mentioned that a local place had great Turkey and it made me rethink the process . @SmokinVOLfan asked about it , so I figured I would write it out . Here's a thread on how I was doing them before I had the Turkey from Sugar fire BBQ ...

www.smokingmeatforums.com

I'm not a spatch fan . Whole chicken is my thing . I do a bunch of them , several different ways .
These are whole on my SmokeFire . Using the same temp method that's in that turkey thread .

Teriyaki glazed .

I will spatch now and then , just because .

Common thing in the 3 birds ? Split in the skin . That's a sign of rendered / tender skin .