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Low and slow whole chicken? Time @ 250 dome.
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3Pedals6Speeds
Posts: 439
If I tried to smoke a chicken (whole, not spatchcocked or cut up) at 250 (dome) to 180 (or so) how long do you expect it would take (indirect)?
Comments
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That would depend on the size of the chicken.
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Um, normal store bought fryer size? What are they usually, 3 lb or so?
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To low if you want cripsy skin.
Mike -
Last week I came across my notes from doing one of those. It was something like 5 or more hours but it was a 5+ lb bird. If you do cook it that way, I recommend cranking up the heat at the end to crisp up the skin. so when the temp is in the 170's in the thigh or 150's in the breast, that's when you crank it up to 400-500.
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I cook them at 250 for 30 mins per pound. I do this from time to time for chicken that goes into soups/stews. Actually did one yesterday!
The sittin' chicken recommends 30-35 mins per pound at 250. -
I cook them at 250 for 30 mins per pound. I do this from time to time for chicken that goes into soups/stews. Actually did one yesterday!
The sittin' chicken recommends 30-35 mins per pound at 250. -
Oh there is nothing like a smoked chicken! I'm used to them taking 2.5 to 3hrs depending on size. Indirect of course. Cherry wood gives them a wonderful color.
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Don't cook to time!!
Because I was going to cook at a lower temperature I cut the bird up to make the mass thinner.
Direct, apple wood, 250°, very low lump level, Adjustable Rig plus a BGE raised grid. 16.5" from grid to lump. I believe this took 5 to 6 hours to get to 165°.
This was excellent eating.
GG
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