whole chickens

electricshaman · January 30, 2010, 08:56:35 PM

Hey everyone.
just need a little advice. 1. any links for smoked whole chx recipes. 2. how long should i allow for 3- 5lb ers. Thanks

Habanero Smoker · January 31, 2010, 02:58:19 AM

This recipe has received a lot of praise: MSW Smoked Chicken

Pachanga · January 31, 2010, 08:15:07 AM

http://forum.bradleysmoker.com/index.php?topic=12473.0

This Cinnamon Spiced Chicken was more than excellent in the Bradley. I had been using the rotisserie for years on this but the Bradley has made that a thing of the past.

It can be beer canned, butterflied or on its back.

You will not be disappointed.

Good luck and slow smoking,

Pachanga

Tenpoint5 · January 31, 2010, 09:06:46 AM

With poultry make sure that you keep the vent 3/4 to full open.

electricshaman · January 31, 2010, 03:04:58 PM

having trouble getting my temp of the smoker over 200*. I have 3 whole chickens in. the it of the chick is125*. I have the temp on high. any ideas.

KevinG · January 31, 2010, 03:06:28 PM

Did you put them in right after taking them out of the fridge? I let mine sit out a while to warm up, especially with 3.

electricshaman · January 31, 2010, 03:08:55 PM

I had them at room temp for about an hour before.

KevinG · January 31, 2010, 03:11:19 PM

That's probably enough, but with 3 I'm not sure. If it's windy out that could be a problem, also if your pan of water was cold going in. I wouldn't get overly concerned as long as you've seen your smoker get over 200, otherwise you might have a bad connection somewhere.

Tenpoint5 · January 31, 2010, 03:15:25 PM

What is your vent opening? It should be 3/4 to full open. If not the trapped moisture in the cabinet will hold your temps down.

electricshaman · January 31, 2010, 03:20:59 PM

I had it 1/4 open, i changed it to full. it will let you know. thanks 10

Tenpoint5 · January 31, 2010, 03:27:09 PM

Be willing to bet you see your temps start climbing here real soon.

OU812 · February 01, 2010, 07:25:54 AM

How did the chicken turn out?

Tenpoint5 · February 01, 2010, 07:30:18 AM

Quote from: OU812 on February 01, 2010, 07:25:54 AM
How did the chicken turn out?

Good question How did things turn out after you opened the vent up?

electricshaman · February 01, 2010, 04:36:03 PM

ok, i had to remove the birds and finish in the oven. time crunch. I think the vent open from the begininng would have made a big difference. the birds tasted great though. Thanks yall.

OU812 · February 02, 2010, 06:14:21 AM

Do it again, Do it again, Do it again, Do it again

This time brush the bird with butter and let the skin dry uncovered in the fridge overnight. Then keep the vent open and the cabnet temp set at 250 F and pull the bird out when the IT hits 165 F

In the smoker you wont get crispy skin like on the grill or in the oven but I have got damn close this way.