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I smoke chicken direct with a raised grid at 250* for 2-3 hours. Usually cook it skin side up. An easy cook.
@ field hand,
Thanks for the tip since i was going to use the place setter. How does the skin turn out - crispy or not?
Smoked chickens generally do not have very crispy skin. If you're looking for crispy skin check out this link for spatchcock chicken : http://www.nakedwhiz.com/spatch.htm
Thanks for the useful links and will definitely try it out.
at 250 deg, I've done skin side down for 15 minutes (direct) and then moved the chicken to the perimeter of the grill for 2 1/2 hour (essentially indirect). Skin gets nice and crisp...