Cooking/Smoking a Whole Chicken

Unknown

Brand New User Here:[p] Just bought my new BGE and have cooked hamburgers, steak and am planning on cooking two whole chickens today.
Can't find anything in my BGE Cookbook that tells me how long or at what temp.
Can anyone give me some input?

Thanks,
Dan

RRP

Dan L. Shelton, It's best to brine, but at this point you don't have time probably. Go to this site for a chicken recipe that will knock your socks off. BTW take time to look through all the recipes in this BGE site and you will also be better off pitching that book which came with your egg. Good luck.

RRP

forgot the site 8^)
http://BigGreenEgg.com/recipes/poultry/chicken/beer.htm

Cat

Dan L. Shelton,[p]Try a dome temp of 300-325, and figure roughly 15 minutes per pound.[p]Cathy

Stuart

Dan L. Shelton,
Dan L. Shelton,[p]Try going through the "submited recipes" found above the forum discussions. Or try visiting GFW's or Tim M's web sites. I egged my first chicken last week and was it ever wonderful, so much so that I smoked one the next day to freeze. [p]My Rosemary Chicken: I let it sit overnight with a rub of Olive Oil, fresh ground pepper, kosher salt and fresh rosemary. Be sure to rub the cavity too. While the bird marinated I soaked a bunch of rosemary branches in water overnight. When the time came to grill the bird I loaded the egg with lump and mixed in rosemary cut that morning. Once the lump came to temp I threw on the wet rosemary and put the water it was soaking in, into the drip pan. On went the chicken over a beer can full of white wine. I cooked low and slow 225-250 for about 3-3 1/2 hours. When the breast temp came to 150 I pulled it.
[p]
[ul][li]GFW's Web site[/ul]