Tips on smoking whole chicken???

JK

I'm about to smoke my first whole chicken. Indirect or direct and what temp. do you recommend for each. Is it true that the longer it cooks the drier it will be? Any tips appreciated...thanks.

RRP

j.k.,
well, it's too late to brine your bird so go with the next best way - beer butt. You'll find a recipe and guidlelines in the submitted recipe or recipe section here so I won't re-invent the wheel. Good luck, but even cooked direct a beer butt chick en will be moist.

Jim Benenson

j.k.,[p]I smoke everything at about 250 degs, but I cook chicken at 350. There is no need to cook a chicken at a low temperature, since most chickens aren't so tough as to require it.[p]Throw some mild wood (fruit or pecan) chunks on the coals just before you cook the bird (have the temperature at 400 to allow for the cooling caused by the chunks), and it will turn out wonderful.[p]Jim Benenson
Santa Fe NM

The Naked Whiz

j.k.,
Give spatchcocking a try too! You won't need to brine the bird and it tastes great:

hounddog

The lower heat also is not kind to the skin of the chicken. Makes it rubbery rather than crisp.

Gator1

j.k.,
300 for 2-3 hours depending on bird size. I just rub the chiken down with some olive oil and spices (lots of garlic). Just put it on a rack with a drip pan. After trying many different woods for smoke, my wife and I agree that we like it best with just the smoke from the BGE lump. I'm having chicken salad made from some leftovers for lunch today - the best going!
Jim

The Naked Whiz

The Naked Whiz,
Whoops, forgot the link:

[ul][li]Spatchcock Chicken[/ul]