Hey guys and gals. I'm planning on doing a whole chicken on my Rec Tec tomorrow. Im gonna inject and rub. What temp and times have ya'll done and how'd it turn out? Pics are welcome.
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- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Don't have a ret tec, but I'd recommend 325-350 to get that good crisp skin. Time will depend on if you spatchcock.
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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I second Rich's advice. My fav temp for a spatchcocked chicken is 340ish. Sugary rubs (like rib rubs) tend to blacken at 350 & higher for any amount of time, so if you're using more herbs and/or spices and no sugar, go 350. Otherwise, 325 is good, but I think 340 is best. Others have had success cooking chickens even higher, but until you get more experience it may be best to stick with the 350 & under range.
Here's my average 330-340 chicken, cooked on a Weber kettle with the Slow 'N Sear for a cook time of about 75min give or take:
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When you got 8 Mavericks you can dual probe a whole stinkin' flock of chickens!!!
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Lol Powersmoke_80 it looks like a spray on tan doesn't it? Nope, real. And I forget the wood but it's likely either apple or ash
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Jan 2016
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- Louisiana - North West but a coon ass at heart
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Mike, I have cooked whole and spatchcocked on my Camp Chef pellet grill. I prefer spatchcocked. I inject with a Cajun creole butter marinade and have used several different rubs. I cook at 325 and a single chicken will take about 1 1/2 hours
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I have cooked whole chickens on a pellet smoker.... I stuffed the cavity with onion, garlic, apple, and lemon. I plugged both holes with lemon wedges... I oiled, salt, and peppered the outside and ran them around 300 degrees... Turned out great...
I am a HUGE fan of Chris Lilly's loaf pan chicken concept and my family loves it! It is pretty hard to mess that one up.
I usually run my cooker around the 250-275 mark where my pork is running and put my chicken in the hotter part of the smoker that is running 275-325. In both cases it took at least 3 hours to 3.5 hours minimum. Obviously it is done when the thermometer says it is done.
Good luck...
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Huskee nailed it perfectly (GREAT pics, by the way!). When I was coming up as a cook/chef, my mentor(s) instructed me to use a moderate oven.Instead of specific temps, we were instructed in using slow, moderate, hot and very hot. Many in Europe still use this method. What it teaches, is to look for reactions when things are being cooked. BBQ grills, smokers kommados, etc., are no different from a technique perspective than ovens because they are ovens too. Having bloviated all that, 350 is my target temp for most things chicken on my rig. I don't stress if the temp goes down or up much. It still is a moderate oven(temp wise) and things will be fine.
Mike, keep doing what you described above, and you'll be just fine. Whether you use a whole bird, spatchcock, etc., it's still "just" chicken.
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Cooked at 325 for close to 2 hours. When the IT got to 145 I bumped it to 425 to crisp up the skin while getting to 165. Tastes great! I'll change a few ingredients or possibly smoke it at 225 the entire way next time. Sorry I started cutting before I realized I forgot to take pics.3 Photos
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
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Retired high school teacher and principal
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