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2 whole chickens
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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 170.1 Photo
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And try placing the legs towards the heat source. Legs are better at high temp than breast.
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Oh ok. How do you do it? Just an indirect side or the snake method?
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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.Tags: None
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