1st time smoking whole chickens...

[tlcpokertables]

Newbie here again! I'm smoking 2 whole chickens tomorrow, and they are currently brining (overnight). How long can I expect to smoke them for, and what is the actual temp I'm trying to shoot for (both smoker and chicken)?

Thanks!!!!

 

[flash]

Probably around 3 to 3 1/2 hours @ 275. I would shoot for around 165º internal in the breast. Although my wife wants no blood, so I go 170º

 

[tlcpokertables]

Thanks, Flash!! Exactly the info I was lookin' for!

 

[pineywoods]

Theres a time temp table on the left side of the page under Jeff's How To's

http://www.wyntk.us/food/smoking-tim...eratures.shtml

Personally I like to do chicken at 325 or so to get a nice crispy skin. Doing chicken low n slow usually results in the skin being like rubber.

 

[flash]

This is true, but alot of smokers cannot reach 325º



What you can do is transfer to a charcoal or gas grill to crisp up the skin some. I like to do that.

 

[hoser]

I'm with Piney when it comes to the skin...like to smoke at about 325 in the gosm. I bring it up to 175 in the thickest part of the thigh.

Good luck and good smokin'

 

[scubadoo97]

With my MES topping out at 275 I go with that which usually results in higher temps in the smoker so it's all good.

I have also done chicken in the smoker then tossed it on the grill to crisp the skin or add sauce and form a glaze.

I also spatchcock my chickens which shortens the cooking time and helps get more even cooking between the white and dark meat.

 

[mballi3011]

I like my chicken also with some crispy skin but I smoke at about 275 or a little higher and take my birds to about 170=175 in the breast. So as you cam see the skin is mighty crispy and yummy too. So good luck and I'm sure you'll like the birds

 

[bigtrain74]

Nice looking birds you have there!

Nice job!

 

[cruizer]

What the heck is spatchcock? I don't even think that is legal with a chicken in the State of Arizona.

 

[budlighting]

Im glad someone ask that,lol