Another Newbie Question: Smoking a whole chicken

StanTheMan

Like others I would like to smoke a turkey this Thanksgiving.  Today I plan on practicing on a whole chicken.  I don't want to do anything fancy with seasonings and rubs just a basic chicken.

My plan is to set the plate setter legs up and then place the chicken on one of those horizontal racks with a drip pan underneath.  Questions:

Best cooking temperature?

Cooking time per pound?

Can I use just a basic throwaway foil pan for the drip pan?

What temp indicates the bird is done?

Suggestions for a mild seasoning or other basic things to do to the chicken before cooking?

Thanks in advance.

StanTheMan

Bump

Anybody?

Squeezy

Like others I would like to smoke a turkey this Thanksgiving.  Today I plan on practicing on a whole chicken.  I don't want to do anything fancy with seasonings and rubs just a basic chicken.

My plan is to set the plate setter legs up and then place the chicken on one of those horizontal racks with a drip pan underneath.  Questions:

Best cooking temperature? 350º to 380º

Cooking time per pound? Most chickens about 1½ hrs.(for the whole bird)

Can I use just a basic throwaway foil pan for the drip pan? You bet!

What temp indicates the bird is done? You want about 160º in the breast & 175º in the thigh

Suggestions for a mild seasoning or other basic things to do to the chicken before cooking?

Thanks in advance.

Seasonings are wide open ... lately I have enjoyed Dizzy Pig's offerings ... quite nice!

I would put some liquid in the drip pan so it doesn't dry out which you could use for gravy if you like...

StanTheMan

Thank you  very much!

BBQMaven

Stan,

Put some spacers between the drip pan and the plate setter to keep the drippings from burning.

StanTheMan

Thanks Kent.

paulheels

People seem to like my birds when seasoned only with cracked pepper and large salt, sea salt usually. I cook at 275-300, internal temp of 180. Check temp in a couple places in the breast and the nooks of the dark meat.
You are gonna look at 1.5 hrs a pound, that is approximate, for the turkey.
I do not worry about the drippings. I also don't brine, marinade or inject. That is all personal preference. Experiment and see what people like and what you like.

kiwi 1

Hi there I am smoking a turkey breast tonight as a test run pre thanksgiving I am using a temp of 230 on the bge with plate setters and allowing 12 hours for an eight pound breast does that sound resonable to you?

thanks Charlie