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Two whole chickens at once?

Is it possible/advisable to do two in large BGE? Any Temp/Technique suggestions? Need I marinate?

Comments

  • Bud Jones, I injected mine with cajun marinade. Skinned the chickens (not very hard). Followed Beer Butt temps and time. Cooked 4 at once. Probably had room for a couple more. Moist, tender, and left the guests begging for more.[p]CWM
  • SundownSundown Posts: 2,961
    Bud Jones,
    Piece 'o' cake. I've done twin 5's and twin 7 pounders a number of times. Usually Perdus finest oven stugffers.
    I rub the little puppies with oil or butter use JJ's rub or just plain old paparika, get them set up on the vertical roasters and go to it. We use a little apple smoke and everyone raves!
    go for internal breast temp 185* (I think that's what it is, best check.[p]God luck and good eating.
    Carey

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