When doing this, at what point do you take the bird out of the smoker? When it's completely done? Or do you try to estimate how high the grill will bring the internal temperature and take it out of the smoker based on that?
Is this technique only recommended for chicken parts, or can it be used for a whole bird? I would imagine a whole bird would need to be flipped - can that be done without tearing the skin or causing the bird to fall apart? Any techniques to share here?
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