Whole Chicken cooking time???

radamo · April 30, 2011, 02:03:48 PM

Hi everyone,
I have been on the road a bit and am dying to get back to smokin'... Picked up a 6.6 lb. whole roaster and will be smokin her up tomorrow. I am thinking of trying Apple (but still might go with hickory). Have to sleep on that.

From reading other posts it looks like I should be going for the highest OBS temp I can... (my guess would be 220 or so). Will a bird that size take 3 hours (just trying to estimate how many bisquettes to use)? I have a wireless thermometer I am going to use to monitor the temp but I was just trying to gauge how long to plan the rest of our meal.

Thanks for any timing tips...

RA

FLBentRider · April 30, 2011, 03:01:37 PM

I would plan on 4-5 hours, and keep the vent wide open.l

That's a big bird.

Smokeville · April 30, 2011, 04:08:51 PM

I agree -- 4 to 5 hours.

I've used apple, but usually use oak, maple and/or Crown Royal. Cherry works good too. As does........ there is a pattern here.... I haven't used Mesquite....

Rich

radamo · April 30, 2011, 07:46:26 PM

Thanks guys! Appreciate the quick feedback.

Can't tell you how excited I am to give this a go....

Enjoy your weekend.
RA

banff_springs · May 08, 2011, 02:43:03 PM

I just did a whole chicken (4-5 lbs) and cooked it @ 240 for 4 hours. IT was 165-170*F. Used Apple wood and it was all gone in a flash. Bones picked clean...next time will have to do two.

ghost9mm · May 08, 2011, 03:40:11 PM

radamo... If you think about it...get some pictures...we like pictures.. and yes sir keep the vent wide open...lots of moisture in them birds...It's gonna be a winner for sure..

alberta pompei · May 22, 2011, 08:33:50 AM

...Do any of you stuff the chicken before smoking them ?

If so, does that affect the cooking time? Save on foods has a buy one get one free on their whole fryers, so naturally there will be chicken on the menu some time this week.....

Barry

muebe · May 22, 2011, 09:26:51 AM

Now if you like crispy skin then you may want to finish the bird in the oven after it reaches 140F IT. A smoked chicken is very good but the skin will end up being very rubbery. If you do not eat the skin then no worries ;D

FLBentRider · May 22, 2011, 02:11:55 PM

I would make sure you have at least 165F in the stuffing as well.

radamo · May 29, 2011, 05:12:28 AM

Guys, sorry no pics for my first chicken. Going to try doing two birds today using the double "beer can" rack I just picked up. Thanks for all the tips, the first bird came our really tasty. Will try to remember to grab the camera for today's birds.
RA