Just got my PBC turkey hangers, so I'm going to try smoking two whole chickens on the PBC today. I've been searching the forum and seems like most of you guys spatchcock or quarter etc... - there doesn't seem to be a lot of discussion on whole chickens on the hangers. Anything i need to be aware of before taking the plunge? I dry-brined them this morning. Since it seems like it only takes an hour or two for the birds to reach 165, I'm not going to fire up the smoker until it warms up a bit outside (its only 27 deg here in sunny southern MD right now). Any advice would be greatly appreciated.
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I leave one of the rebar out and angle the other across. The hole on the top of the hanger will slide over the rebar. This gives you more air flow and a higher pit temp which is what we want for chickens. Whole or spatchcocked is your choice. I only do it to larger birds...turkey. -
Be sure to fill up the charcoal basket and consider cracking the lid several times to get higher temps.Comment
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I'm partial to a 400 pit temp for chickens.Comment
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I am with Jeord. 400 F range is perfect for me.
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What crime did they commit? Oh never mind. 😂Comment
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Here they are... They were completed in 2hrs exactly. Temps ranged from a high of 330 deg F to a low of 285 deg F. Just finished having some for dinner
Here are the before and after photos:
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They look good!Comment
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Nice! I see you went the whole chicken route. They look tasty!Comment
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You need both rebars for the turkey hanger. I just did a chicken with the hanger a week ago. I put a single layer of unlit coals in the basket and I cracked the lid. Bird came out really well.Comment
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Actually, I did what HawkerXP suggested and ran the rebar thru the loops on the hangers. Worked fine...kept the temps up. Chickens turned out great.Comment
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