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We are having several guests over tomorrow and where planning on smoking some 1/2 chicken's. After doing a search on the web I have found many different ways. Some say to cook @ 225 for 6 hours and some say 225 for three hours. Also it said to place the skin side down to hold the juices. What do you recommend? thanks Mike
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Well,by now you are done.How'd they do?

I doubt they took the six hours,and three would have been a stretch-depending on size.

I like to cook whites and darks as separate pieces,so I can pull at separate times and for ease of serving.

I like halves,rather than whole yardbirds,for overall color and time cooked.

I cook them higher than than most other meats and like to nick and peek for doneness by 175�.

If I am going to hold in a cooler,like woodburner says,and finish on the grill- I pull them by about 170�.

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