Smoked Tandoori Chicken

Looking good already!

Should be hearing how they turned out.

It was a disaster! Turned out really dry.

I think my probe worked itself loose inside the breast, and wasn't climbing past 159. So I left it in the smoker for far too long.

Also, put in too much wood. About 4oz total of a mix of hickory and apple, and it was way over smoked.

All in all, disaster! Back to the drawing board.

Good observations RZ.

2 oz of wood is more than enough for poultry.

I like to slide a probe into the breast, at a slight angle, from the front (leg) to the back (neck) so the tip is sitting in the thick end of the breast.

Having a Thermapen on hand to verify temps is very usefull. They were on sale HERE

Ditto what Max said.
these smokers take so little wood it is hard to believe you can use even less. in a well seasoned smoker you can get by without any wood for some poultry and fish smokes

Thanks for the feedback.

Yes I went a little heavy on the smoke. It was only the second smoke in the smoker after I had cleaned and season it, so that's why I added more wood.

The smoke wasn't so much of a problem, chicken was just way overcooked.

In general, how many hours per pound of poultry? These two chickens were just under 4 pounds each.