Chicken Help

[Dirt Clod]

Want to try a chicken. Any suggestion,how long to cook, IT, use rub or not any info would be appreciated. thanks

[smoker pete]

Vent WIDE OPEN!  Temp at 250ºF.  Cook to an IT of 165ºF in the thickest part of the breast.  This should put the thigh/drumstick at around 180ºF.  Apple, Pecan, or Hickory bisquettes usually work well for me ;D

I like to rub it with EVOO and then apply your favorite rub/spices/seasonings under and on the skin.  Jan's Dry Rub is a killer with chicken.  Here's a link to the Jan's Dry Rub.  Carolina Treet is also great for a glue instead of EVOO and also is great with Jan's Dry Rub.

Good Luck ... and have fun ;D

[wyoduke]

Vent WIDE OPEN!  Temp at 250ºF.  Cook to an IT of 165ºF in the thickest part of the breast.  This should put the thigh/drumstick at around 180ºF.  Apple, Pecan, or Hickory bisquettes usually work well for me ;D

I like to rub it with EVOO and then apply your favorite rub/spices/seasonings under and on the skin.  Jan's Dry Rub is a killer with chicken.  Here's a link to the Jan's Dry Rub.  Carolina Treet is also great for a glue instead of EVOO and also is great with Jan's Dry Rub.

Good Luck ... and have fun ;D

Pete has you covered

[hal4uk]

Flip it over now and then... That will help the skin to be crispier --- Not that it's going to get very "crispy" in the smoker.
Might wanna finish it off on the grill.

[Hopefull Romantic]

I believe you are already covered but just wanted to add to keep that vent fully open on your smoker. Chicken emits alot of moisture.

HR

[Habanero Smoker]

As for the IT; If it is whole chicken I generally measure at the thickest part of the thigh; to 162°F - 165°F. If it is chicken parts I place the dark meat and white meat on seperate trays. I cook the dark meat as mentioned earlier, but only take the breast meat up to 152°F - 155°F.

[Dirt Clod]

Thanks