I will second that. And the internal meat temp is the biggie - the time is takes in only a rough estimate.I usualy have a chamber temp of aroung 250-275° and it takes roughly 2-3 hrs. But as always go by internal meat temp, not time.
Thanks next time I will do it at a higher temp, whats the best way to increase the temp fro 375 to 425 quickly, do I just put more unlit coals in or I'm I better of getting them started in the charcoal chimney then putting them in? also those chicken pieces look very tasty!!!!!There is no need for low & slow when smoking chicken, unless you're smoking skinless parts.
If you don't already have one, get a good instant read thermometer. When doing a whole cut up chicken you can expect to pull parts off at different times as they become done.Thanks everyone for your responses. I always worry about undercooked food but also don't
want to overcook. I will probably get myself a better therm. I just picked up an inexpensive one at lowes.
Thanks next time I will do it at a higher temp, whats the best way to increase the temp fro 375 to 425 quickly, do I just put more unlit coals in or I'm I better of getting them started in the charcoal chimney then putting them in? also those chicken pieces look very tasty!!!!!
MythMaster, I'll have to try the Chicken breast like that soon they look great.