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Chicken question

MickeyTMickeyT Posts: 607
edited 10:53AM in EggHead Forum
Howdy all!!!![p]Before I bought my eggs I had a cheapo "bullet" smoker, a Coleman I believe. Well I used to smoke chickens on it all the time. Lo n slo for 5-6 hours depending on the weight. I have yet to do this with my egg. [p]Has anyone tried that yet on their egg?[p]Just curious.[p]Mick


  • FreakFreak Posts: 79
    MickeyT,[p]I too used to have a "bullet" smoker. I have smoked several chickens lo-n-slo with different woods, rubs, brines, butterflied, whole, pieces, etc. [p]Setup from the bottom, up: platesetter, drip pan w/ water, grill, v-rack, chicken @ 225. (Oh yeah, and a number 2 ring on top :-) ). Polder probe in the thick part of the thigh thigh. Remove when it hits 180. The trick is cooking thoroughly without over cooking.[p]Mick, is this the kind-of feedback you are looking for? [p]BTW: Smoked chicken quesadillas rock.[p]-Tom
  • ZipZip Posts: 372
    MickeyT,[p]I done quite a few on other cookers and a couple on the egg. I usually brine them and add a little tender quick to the brine as insurance to assure we won't be doing the hunt camp green apple high step after eating them.[p]Around 200-225 dome or lower, indirect with apple and pecan. Good eats![p]Ashley
  • MickeyTMickeyT Posts: 607
    Freak,[p]Exactly what I was looking for dude.[p]Was my time close for let's say a 6 pounder, 5 or 6 hours?[p]Thanks.[p]Mick

  • FreakFreak Posts: 79
    MickeyT,[p]The last cook I did was two big hens. Took 5+ hours. Man, they were good. A lot of smoke favor.[p]-Tom
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