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Another Newbie Question: Smoking a whole chicken

StanTheManStanTheMan Posts: 9
edited November 2011 in EGGtoberfest

Like others I would like to smoke a turkey this Thanksgiving.  Today I plan on practicing on a whole chicken.  I don't want to do anything fancy with seasonings and rubs just a basic chicken.

My plan is to set the plate setter legs up and then place the chicken on one of those horizontal racks with a drip pan underneath.  Questions:

Best cooking temperature?

Cooking time per pound?

Can I use just a basic throwaway foil pan for the drip pan?

What temp indicates the bird is done?

Suggestions for a mild seasoning or other basic things to do to the chicken before cooking?

Thanks in advance.

Comments

  • Bump

    Anybody?

  • SqueezySqueezy Posts: 1,102
    edited November 2011

    Like others I would like to smoke a turkey this Thanksgiving.  Today I plan on practicing on a whole chicken.  I don't want to do anything fancy with seasonings and rubs just a basic chicken.

    My plan is to set the plate setter legs up and then place the chicken on one of those horizontal racks with a drip pan underneath.  Questions:

    Best cooking temperature? 350º to 380º

    Cooking time per pound? Most chickens about 1½ hrs.(for the whole bird)

    Can I use just a basic throwaway foil pan for the drip pan? You bet!

    What temp indicates the bird is done? You want about 160º in the breast & 175º in the thigh

    Suggestions for a mild seasoning or other basic things to do to the chicken before cooking?

    Thanks in advance.




    Seasonings are wide open ... lately I have enjoyed Dizzy Pig's offerings ... quite nice!

    I would put some liquid in the drip pan so it doesn't dry out which you could use for gravy if you like...

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Thank you  very much!
  • BBQMavenBBQMaven Posts: 1,041
    Stan,
    Put some spacers between the drip pan and the plate setter to keep the drippings from burning.
    Kent Madison MS
  • Thanks Kent.
  • People seem to like my birds when seasoned only with cracked pepper and large salt, sea salt usually. I cook at 275-300, internal temp of 180. Check temp in a couple places in the breast and the nooks of the dark meat.
    You are gonna look at 1.5 hrs a pound, that is approximate, for the turkey.
    I do not worry about the drippings. I also don't brine, marinade or inject. That is all personal preference. Experiment and see what people like and what you like.
    thebearditspeaks.com. Go there. I write it.
  • Hi there I am smoking a turkey breast tonight as a test run pre thanksgiving I am using a temp of 230 on the bge with plate setters and allowing 12 hours for an eight pound breast does that sound resonable to you?
    thanks Charlie

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