chicken splits

[gasser]

I am doing 8 chicken splits, dry brined overnight, uncovered in the fridge. I use a gas smoker (camp chef 24 smoke vault) I plan to use apple wood chunks and smoke at 225 for 2 hrs then turn up the heat. If dinner is at 5 what time would I need to put them in the smoker? I have a gas grill with grill grates can I use that to finish up the process if necessary?

[HawkerXP]

Sorry, no help from me. I do my chicken at a higher temp on my grill or in the barrel. Goos luck!

[Oak Smoke]

+1 I use a much higher temp in a kamado.

[gasser]

Do you still get great smoky flavor at the higher temps?

[N227GB]

Bone-in skin-on chicken breasts on GrillGrates are a favorite here, so I can attest to a good plan if you need to do some quick finishing.

[theroc]

I usually run spatchcocked chickens at 300-350F on my 24 inch Smoke Vault. They finish in about 1.5 hours. Plenty of smoke.

If you run for 2 hours at 225, I can't imagine them taking much more than 30 minutes at the higher temp to crisp the skin and finish them.

[Panhead John]

I agree on higher temps for chicken. At 350 or so, you should get crispy skin without the need for grill grates. You should get plenty of smoke, if you put the chicken on after wood chunks are going good.