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smoking a chicken

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rutili
rutili Posts: 25
edited February 2012 in EggHead Forum

Hello,

 

I am cooking some ribs today - car wash mike's method.  225 degrees for 3 hrs, 250 for 1.5 hrs...

I want to cook a few chickens.  4 lbs each, can I smoke them with the ribs?  How long?

Thank you in advance, I am have a challanging time finding info on the new site format...

 

Joe

 

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  • IrishDevl
    IrishDevl Posts: 1,390
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    I smoke the 4lb chickens I get from Costco sometimes.  Be careful with this, if using a strong smoking wood for the ribs, poultry absorbs it pretty well and it might be very smokey when done.  I never went by time, but pulled the chicken when the breast was 165 and dark meat 185 - I think it took 3-4 hours for a 4lber.
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  • tnbarbq
    tnbarbq Posts: 248
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    I think the temps you're cooking the ribs at is too low for the best results for chicken.  I usually go about 300 for chicken.  Just my opinion.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
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  • IrishDevl
    IrishDevl Posts: 1,390
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    You definitely won't get the crispy skin you would if at 350 or so.  
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  • Smokey_Pete
    Smokey_Pete Posts: 14
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    The texture of the meat and the taste of it came out awful when I tried smoking a chicken at 250.  I ended up throwing it in the garbage.  I only roast chicken at 350-400.  However, I'm open to suggestions if someone can give me a good method for cooking a chicken at low heat.
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  • Flamethrower
    Flamethrower Posts: 493
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    need a second egg

     

    LET'S EAT
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  • smokinsooner
    smokinsooner Posts: 161
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    i'm with tnbarbq..., perfect temp for ribs... but chickens need to cooked at a higher temp and direct heat if plausible.

    i always cooked my birds low and slow... got a rubbery skin. Thanks to the folks on this site, I've moved to a spatchcocked bird, direct at about 350.... turning once.

    I have smoked ribs for 6 hours... pulled the plate setter off, kicked up the egg to 350 direct, and had great results in about an 1.5 hours..... good bark, slight smokey flavor and moist inside..

    Spatchcocking.........well... it reduces cook time.... you could almost let the ribs rest for an hour and be ready to pull off the birds by carving time.

    BOOMER!
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