fwismoker
Master of the Pit
Why would that be when the 6 lb one I cooked last night took 1 hour and 40 minutes? Will it be a 15 pound chicken?!Whole chicken
Why would that be when the 6 lb one I cooked last night took 1 hour and 40 minutes? Will it be a 15 pound chicken?!Whole chicken
My 22# turkey was just over 4 hours.Why would that be when the 6 lb one I cooked last night took 1 hour and 40 minutes? Will it be a 15 pound chicken?!
big bird! It'll cook fast on the drum though!They are usually around 12 lb.
If your doing 275° yes. if 325° it should be crispyAnd then sear over the coals to crisp the skin.
Yes or cut down 1 side of back boneTo spatch it, Do I just take the back out of it?
Yea cut on each side of the spine.. and the bone above that with a knife. Lay it breast side up and press down to finish cracking it open.To spatch it, Do I just take the back out of it?
David even at 90 minutes mine are smoky as all get out! The skin and juiciness of higher temp cook is the other reason to stay high.The reason I do 275° is to give it more time in the smoke