Whole chicken

Some folks like 250º.If you got a sample of CS Chicken rub,lots like it.It is like Cajun ,so watch for heat.Not sure what you mean by oil,but some folks mix the rub with mayo and rub the bird well in and out.

I was going to suggest the mayo and CS Chicken rub also. If out of CS rub, you can get Montreal Chicken rub at most markets or make up Chikki Rub at home...recipe 1/2 way down, SmokinMAINEiac post.

250* works fine, but I've gone to smoking chicken at 300* in my 025. Improves the skin. When you do skinless or grill finish, 250*.

Thanks for the tips. Just a few more questions. Is Miracle whip OK and which kind of wood do you prefer? Approx how long for a bird about 3 1/2 Lbs.

I've just used the Mayo. Alder, Apple, Pecan or most fruit woods go well with chicken. Use a small piece cause the chicken will take on the smoke very well. At 300*, 1.5-2 hrs. Start checking before that just to make sure.

Thanks again, I'll let you know how the MW works.

The mayo/sandwich dressing is oil and vinegar,along with an egg.Oil and vinegar is like many folks use on meats of all kinds and the egg gives the emulsification ,so it holds the rub.The sandwich dressing may have lemon juice,as extra brightness in flavor.

Used Miracle Whip and cookshack Chicken Rub with apple wood at 300*. WONDERFULL
Thanks for all the suggestions.

Congrats!

I will pass on the suggestion that CarrollFamily gave me for my 1st chicken...Brine it!

How long did it cook? What temp did you use?

Cooked at 300 for a little over two hours. My wife and I loved it and our way of knowing how good it was is if we want it again. We do and my wife said don't try to make it better.

quote:

Originally posted by Bill Seibert:
my wife said don't try to make it better.

Well that kinda takes the fun out of it !

Besides Chikki rub, we like Lawry's Perfect Blend for a rub...available at Sam's Club. We like a small piece of sugar maple for chicken.