First smoked whole chickens - on now - questions?

Discussion in 'Poultry' started by aimcat, Feb 15, 2015.

  1. My husband and I have 2 4lbish chickens in the smoker. Using an MES 30. We brined over night with a brine found on here, then rubbed down and put in the smoker. I have a few questions to make sure we are doing this right -

    What is the proper way to lay or place the chickens in the smoker?

    Should we put something in our water bin?

    We have thermometer in the thigh area - is that right?

    Should the chicken come off at a certain time and finish in the oven?

  2. red dog

    red dog Smoking Fanatic

    I generally sit them right on the rack breast up. I also like to smoke as high as the MES will go, 270. No water in the pan. I like to baste  2 or three times with a mixture of butter, olive oil, Captain Morgans rum or sweet white wine. This helps to keep the skin from getting leathery.  Some people like to finish in the oven or on a gas grill at a higher temp to crisp the skin but I don't do this. I put the probe in the breast and go for a temp of 165-170. Have fun and post some pics for us!
  3. Thank you! Should this be served with a sauce or just alone?
  4. Red Dog has you covered on the smoking. And as he said if you want a crispy skin you will have to move to the oven or a grill. As far as the sauce it is totally up to you. I checked the [​IMG].

    Remember to post a Qview.

    Happy smoken.


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