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2 whole chickens

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    2 whole chickens

    My first time trying this. I didn't know if I had to flip them, so I flipped one of them. They were salt seasoned and injected for a few hours, then rubbed with Weber Smokey Mesquite rub I think it's called.




    the flame up only happened when I opened lid..

    They've been in about an hour @ 225-235, first time I get that constant low temp. I did arrange the coals better before smokenator, usually I just throw 48 in there randomly. The coal grate always ends up slipping on me though

    We're at 126, I'm guessing I pull them off when breast are @ 160? expecting carry over?
    Last edited by Father87; April 6, 2015, 07:11 PM.

    #2
    Father87 Yes pull when between 160-165. I'd recommend cooking them at 325-360 though. I've even done 380-390 with good results. You'll get a better crispier skin and the faster cook will guarantee you a much juicier meat.

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      #3
      Oh ok. How do you do it? Just an indirect side or the snake method?

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        #4
        And try placing the legs towards the heat source. Legs are better at high temp than breast.

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        • Father87
          Father87 commented
          Editing a comment
          You're so right. I knew that too but didn't come to mind, inexperience.

        #5
        Here are two chickens I salted 12 hours before smoking and refrigerated in an uncovered aluminum pan. Sprayed both sides with Pam, then put them on the smoker at 250 degrees for 3 hours. Internal temperature was 170.

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          #6
          Pretty!

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            #7
            Nice color on those chicks! How were they?

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