Many thanks to all who helped a first-time buyer !!!

Unknown

Hello again, folks! I would like to thank the dozen or so of you who were kind enough to respond to my recent query re: what size of Egg to buy! I brought the big guy home this evening, and will be firing
it up this weekend. I have a nice grain-fed chicken that I want to either bbq or smoke -- haven't decided (although leaning in favor of the increased beer consumption afforded by smoking vs. cooking)! Does anyone have any special tips or suggestions for a newbie smoking his first (approx. 8 lb.) chicken?[p]Thanks again to everyone. I hope that I will be able, at some point, to contribute to someone else's knowledge. At the very least, I may be able to accurately estimate the smoking time of an 8 lb. chicken in terms of number of beers (good Canadian beer, of course, so perhaps a conversion factor will be necessary)![p]Cheers,[p]Doug Tansley.

Unknown

Doug Tansley,
HEY!!!!!!!!!!!!!!!!!!
Welcome!!
I suggest S M O K E that baby!
For the better results....use a verticle rack. If you dont have have one....sign off and get one NOW. I have found that alowing the bird to cook from the inside out(rather then from the outside in, which without a verticle rack cooks) comes out with much more tender meat.
Good luck bro! He!
ST

Cornfed

Smokn' Todd,[p]Hey, ST! But how 'bout dem wings?!? I want some more now!!! Heee!!![p]Later (brisket this weekend is probable; salmon and some others are definite),
Cornfed

Tim M

Doug Tansley,[p]Welcome and enjoy the Egg. Yell when you have a question and get ready for some fine eating.[p]Tim

Nature Boy

Doug Tansley,
Any setup over a drip pan will work. I usually elevate a grid several inches over the drip pan, and lay the bird on a v-rack. Usually cook at 300-350, maybe 20 minutes a pound, to a breast temp of 165. You could also do 250 with a little smoke, which makes a tasty smoky bird, gives you more drinking time, but the skin doesn't crisp up....unless you kick it up o finish it off.[p]Have fun!
NB