Happy pre Thanksgiving weekend to all.
Two nights ago I put a mustarded and dry rubbed whole birdie into my Cookshack. I used the temperature probe and set the cooking temperature to 225º. Evidently my probe was not in the thickest part of the thigh, and the temperature reading went up too fast. Without opening the AmeriQue, I un-plugged the probe from the unit, and I decided to time the chicken on my own. I let the chicken go for a total of 3 hours at 225º, and the bird was just wonderful---moist, smokey, and even the skin (although not crisp) was good to eat.
Even though I have the AmeriQue, I think that from now on I will not use the probe for chickens. It seems that a 3 hour cook at 225º is the way I will go. My question to you experienced smokers is if I cut a whole chicken into 2 halves with the backbone removed, would a 3 hour cook be too long, or would these halves require the same 3 hours of cooking?
Thanks for reading my post, and I hope to hear back.
Jeff
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