Smokin Split Chicken

[DADAKOTA]

Gonna smoke a split chicken this afternoon.  Plan on using a cabinet temp of 250, smoke for 2 1/2  to 3 hours and looking for an IT of 165.  Two questions.  What would be my best puck to use Cherry, Apple, of Hickory?  How long should this split chicken take?  Thanks for the input.

[FLBentRider]

Use any wood you like. I like Hickory on Chicken, some think it is a little strong. Poultry is like a smoke sponge.

Keep the vent wide open.

A split bird - depending on size and the temp it is when it goes in the smoker - should take about 4 hours or less.

[ArnieM]

I prefer apple but to each their own.  I usually take it out before it's done and drop it on the grill to finish it off and crisp it.  Sauce it if you like.

[KyNola]

I prefer hickory over apple but have certainly used both.  FLBR has given you some real good information.  Keep that vent wide open and poultry is a smoke sponge. Might not need a whole 3 hours of Bradley smoke on a single chicken. 

[DADAKOTA]

Decided to get it started at 2:30.  Went with comb of apple and cherry.  I am going with 2 hours 40 minutes in smoke.  As usual you all have the answers.  Thanks again for the help.

[SouthernSmoked]

I like Apple or Hickory on chicken.

Enjoy!!

[ArnieM]

As usual you all have the answers.  Thanks again for the help.

No, as usual we all have opinions.  ;D ;D

[DADAKOTA]

At the 3 hour mark I checked the IT and was shocked to see it pushing 190.  Cabinet never got above 250 degrees.  Was really afraid I ruined the chicken.  Wrapped it in foil and kept it warm for 30 minutes in the smoker.  At dinner time it was really nice and moist and quite flavorful.  Probably try it with Hickory next time. 

[squirtthecat]

What did you use to check the temp?  You might have touched a bone, or pushed into a bit of fat or something for that high reading..

Glad it turned out great for you!

[DADAKOTA]

I used an instant thermometer (6 sec) Checked the thigh first and then the thickest part of the breast.