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Smoked chicken.

JGIFFORDJGIFFORD Posts: 50
edited May 2012 in EggHead Forum
I have 2 butts on now and the wife is porked out this weekend and wants Chicken. Is it safe to smoke at 225F and if I half it up about how long will it take say 2LB per each half. I normally cook my chicken direct heat high in the dome bout 400 and let the smoke roll but today that's not a option.

Comments

  • Doc_EggertonDoc_Eggerton Posts: 5,194
    225 will work, but take awhile.  I did a turkey this weekend at 200 and it took 6 hours.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • JGIFFORDJGIFFORD Posts: 50
    Maybe 2-3 hours you think?
  • Doc_EggertonDoc_Eggerton Posts: 5,194
    You cannot schedule a slow smoke.  It will take what it takes.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • JGIFFORDJGIFFORD Posts: 50
    No you can't schedule it but if you cook as much as I do you can make a dang good guess. I just don't have experience cooking chicken like this. I am wanting feedback from someone who has done this.
  • lousubcaplousubcap Posts: 17,987
    Just checked some notes as it has been quite a while since I smoked a chix-and I saw around 30-40 mins/# (about a 5 # chix) at a dome of 250+/-.  So your initial estimate is in the ball-park.  Enjoy-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • JGIFFORDJGIFFORD Posts: 50
    Just checked some notes as it has been quite a while since I smoked a chix-and I saw around 30-40 mins/# (about a 5 # chix) at a dome of 250+/-.  So your initial estimate is in the ball-park.  Enjoy-

    Thank you so much.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 18,203
    And it's totally safe at that temp.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • Phoenix824Phoenix824 Posts: 243
    edited May 2012
    I did a beer butt chicken with my ribs last weekend.  Temp 250     5lbs chicken.    Took a little under 3 hours.   Cut it into 8 pieces everything was falling off the bone.   I was figuring 45 minutes per lbs when I put it on but was done sooner.
    Steve Van Wert, Ohio XL BGE
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