Newbie needs help!!!!!!

[petlover777]

Hi I am new to this site and I have NEVER used a smoker before. I recently purchased a Bradley 6 rack digital unit. I'm going to season it tues/wed and will have my first attempt at smoking 3 whole 5 lb chickens on Thursday. I'm going to use the brine recipe on this site I also purchased a Maverick thermometer, and I'm going to use apple . My questions are at what temp should I set the smoker? What temp should my maverick read as far as being done. What should the approx cooking time be. I've read 3-5 hours for whole chickens, but smoking three would it be longer?? I just want to get it right PLEASE HELP ME!!!!!!!!! :-[ :-[ :-\ :-\

[classicrockgriller]

Hiya petlover and Welcome to the Forum.

Are you going to split the chickens?

Temp I would use is 250 to 260.

I like 165 in the deepest part of the breast (don't touch the bone with the probe)

Time .... When it is done.

You can pull them out a little early and finish them under the oven broiler to crispen the skin.

[West Coast Kansan]

As stated above and perhaps plan to take them out and finish in the oven.  Just a hint. . . Chicken (and 15 pounds of it) carries a lot of moisture so keep the vent on the top of the bradley wide open to let that moisture escape and avoid condensation in your new smoker.

Enjoy.

[Habanero Smoker]

Hi petlover777;

Welcome to the forum.

I tend to measure at the thickest part of the thigh. I want to make sure the dark meat is finished. Undercooked dark meat has a slimy texture and metallic taste; at least it does for me. So I go by 165°F at the thickest part of the thigh, and generally take them out of the smoker when they reach around 162°F - 163°F.

[FLBentRider]

W E L C O M E  to the Forum petlover777!

You"ll want to rotate the racks top to bottom after a couple of hours.

[petlover777]

Thanks so much for the quick replies. I bought two of the stainless chicken stands, but my mom is going to also buy a chicken, so it will have to lay one of them flat flat. Should I split that one?? I told her this would be trial and error at least she has faith in me :) I thought I would start with the chickens before I move to a more expensive cut of meat...I also like the ideal of placing them under the broiler to crisp up. Thanks again I will let you guys know how they turn out....

[FLBentRider]

I lay them flat, I haven't got around to the spatchcocking thing.

[Habanero Smoker]

There is no problem splitting (butterflying or spatchcocking) the chicken. When you butterfly them they tend to cook faster, so you may need to monitor that one closely.