Put the bird into my Smoakette @ 225 deg, with about 3 oz of apple, and inserted the proder set at 180 deg.
I live in the Kansas City area, and today the outside temp is over 100 deg, and the wind is blowing over 15 mph. Do these factors have anything to do with cooking temperatures or time?
The bird took about 3 hours to reach a internal temp of 180 deg., and was the best chicken I have ever eaten!
You guys are correct; the skin is terrible! Should I take it off the next time before I put on the rub?
