Tomorrow I plan on smoking a large roaster chicken, I have read several post and here is my plan.
1. Use dry rub on out side
2. Going to mount chicken on beer can holder - no beer
3. cook between 200-225 Degrees
4. Cook for 4 hours - using 2 hours of smoke - last two without
5. Vent wide open
6. cook until internal temp of 165 degrees
Am I on the right track?
t thanks
Quote from: lepps50 on January 30, 2012, 03:16:48 PM
Tomorrow I plan on smoking a large roaster chicken, I have read several post and here is my plan.
1. Use dry rub on out side
2. Going to mount chicken on beer can holder - no beer
3. cook between 200-225 Degrees
4. Cook for 4 hours - using 2 hours of smoke - last two without
5. Vent wide open
6. cook until internal temp of 165 degrees
Am I on the right track?
t thanks
Try to pUT some seasoning under the Skin also. IMHO. Don't count so much on the time of cook. Go by IT.
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