DaveN -- I totally agree with Q'n Mike. Six oz is way lots of wood for a yardbird! I'd "start" with an ounce or two, no more. If you want more smoke the next time ease it on up.
In cooking a whole chiicken shoot for 175˚ in the inner thigh. I've done several in the last month or so and this works well for me - using one oz pecan. BTW, my birds were 7% enhanced but you'll be safe even if you have good, clean ones.
Appreciate that Dave. I know if you are in NC, you have had good Q!
I kinda had the same mindset about chicken the first few times I did them in my Smokette. Soon, I found a perforated tray with a reservoir that fits up the chicken's bottom at Target. I fill that thang up with a 50/50 mix of beer and apple juice concentrate, set the 008 on 250* for 4 hours, take the bird in and put in the oven for a few on at least 400* until the skin browns up some and even gets crispy or charred in spots. I don't let the wife put them in her rotisserie anymore.
You can do chicken without the 'thang' by just using the beer can. Drink half of it, add apple juice or whatever and shove it up the chickens bottom. The can and the two legs will form a tripod for the cook. Place it all in a pan and set it on a rack.
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