Quote:
Originally Posted by Weitz
Anyone have any experience smoking a whole chicken? I have a new smoker and a whole chicken that we previously marinated and would cook on the bbq. But would like to try smoking it. Any tips or temps to follow?
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Quote:
Originally Posted by Major Major
Any poultry needs a roasting temp to crisp up the skin. I try to start around 300 and finish at 350.
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This will work, but I do it a little differently. I usually start lower than 300 (around 225), and bring it up for the last 45 minutes or so to crisp up the skin. It depends on how much smoke flavour you want.
I'd make sure to let the bird air-dry for 6 hours in the fridge before you put it on. This will dry the skin out, allowing it to crisp up nicely. Did you wet brine or put a rub on it?
Also, you can spatchcock it if you want it to cook a little more evenly, but I save that for turkeys.