I get a few meals out of a smoked chicken. I love a crispy skin and medium smoke with juicy meat.
My tried and true technique is to dry the bird off well then season and spatchcock it. I run the smoker around 200-250 with cherry wood for an hour or so. Next I throw in a couple of splits of white oak/pin oak to run the temp up over 350 during the second hour.
I usually have to rotate the bird from head to toe about halfway through the high heat phase to get the thighs and breast to temp at the same time. Rest on the counter for about 15 mins to keep that juice from running out on the cutting board.
My tried and true technique is to dry the bird off well then season and spatchcock it. I run the smoker around 200-250 with cherry wood for an hour or so. Next I throw in a couple of splits of white oak/pin oak to run the temp up over 350 during the second hour.
I usually have to rotate the bird from head to toe about halfway through the high heat phase to get the thighs and breast to temp at the same time. Rest on the counter for about 15 mins to keep that juice from running out on the cutting board.
