Whole Chicken -First Try

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Hello , Carbonfiber.
 Glad you found us and hope our knowledgable 'Crew' will give you advice , hints , shortcuts and such. If you have any input , please post them. We all learn from each other

Now your Chicken. First choose your method - Beer can , Spatch cock , whole on the grill or any way you like
. The easiest is a beer can up it's rear and set-up in the cooker.

WE need some more info. on the type of Smoker/Grill you have and how you are going to cook it ( having a good Thermometer is essential for beginning Smokers ). And send some Q-view (pics) of your set-up. This helps us get good reliable info.

If you have a problem , PM a Moderator like myself , and we will guide you through , if needed .

Have fun and as always . . .
Here is the brine recipe i used

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 1⁄2 Gal Water
1⁄2 C Salt (picklin er kosher)
1⁄2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Quick question, I read somwhere about stuffing the chicken with onion, lemon, garlic and olive oil. Any thoughts?
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