Whole chicken cooking time?

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depth10

Newbie
Original poster
Jul 13, 2014
1
10
Have a Large BGE and decided to try a whole chicken for the first time. Injected it, added rub, set for 1hr, placed on 'chicken stand' with beer in it, and set to 280F. It's been 5hrs and is only 160F. Understand I'm close, but this thing is no bigger than 5lbs. I've opened it probably 7-8 times over 5hrs to spray a quick marinade. The pit and meat temp have been verified from multiple therms so don't foresee a tool issue. What am I missing?
 
Have you calibrated your therms with the boil test? Understandably multiple all reading the same might not be off. I just don't use a therm that I haven't tested first.

That said, at 280, I've never had a bird take more than a couple hours. Since you brined, have a can of liquid in there and have been spritzing that may be part of the issue. All that moisture is cooling things down. And of course every time you open to spritz you loose heat and increase cooking time.
 
Dirtsailor has the right idea, do a boil test on your Therms.  This will solve a whole lot of headaches .  You have an Egg , so I suspect you DO have a good Dual Probe Therm.
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I'm anal and calibrate before each cook. 

Have fun and . . .
 
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