Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

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Smoking a chicken... right now...

edited November -1 in EggHead Forum
Smoking a chicken on my BGE...[p]put it on about 12:30pm... [p]smoking at about 250 degrees...[p]this is my first time smoking anything after bringing the meat... so I'll let ya'll know how it goes...[p]:)


  • RhumAndJerkRhumAndJerk Posts: 1,506
    Scott Hardin,
    First of all, welcome to the forum.
    Do Not peek at it. Trust your polder and pull it when the internal temperature is right.[p]Enjoy,

  • nah.. I didn't peek at it... I have smoked some birds before... but tried the bringing thing today, for the first time... I checked it about 2 hours in, added some water to the drip pan... checked it an hour and a half after that and it was done... [p]a 7.24 pound chicken, at 250, only 3 and a half hours... usually it takes a solid 4 hours... I guess the brining really does help it cook a little faster... [p]but the brining was great... it really did bring out the flavor... so, I send thanks to everyone here in the forum... and others places online that helped me get this far. :)[p]-S.H.
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