Question about smoking chickens

TeamLane27 · March 21, 2012, 02:38:32 PM

Hello All!
I am new around here and I just purchased an OBS. For my virgin cook I was thinking about smoking a couple of chickens. From reading around here it seems to me that not many people leave the chickens in the smoker for the whole cook ( Until the bird reaches an IT of 165F). Are you not able or supposed to keep them in the whole time? I have not made any modifications to my smoker yet so I'm guessing from reading on here I won't be able to cook the birds at above 250F. Please help and Thanks in advance!

Team Lane

Tater · March 21, 2012, 03:19:22 PM

You certainly can deep them in the smoker for the whole cook I've done it many times, but I find that the skin gets rubbery to the point its almost inedible. If you finish in the oven or a big easy the skin will crisp up nicely. I often finish in the oven because of time constraints.

ghost9mm · March 21, 2012, 03:21:05 PM

What tater said...

TeamLane27 · March 21, 2012, 03:27:39 PM

Thanks for the quick reply Tater!

At what temp do you normally smoke them at?

Team Lane

Tater · March 21, 2012, 04:21:11 PM

Usually around 225.

SiFumar · March 22, 2012, 04:52:26 PM

Agree also with Tater.....make sure you have your vent wide open so moisture can escape!

db14 · March 23, 2012, 08:59:08 AM

I've always kept them in the whole time and didn't have too big of an issue with rubbery skin. It won't be crispy either, though. I usually hit it with a brine overnight and with aim for closer to 250F on the temp. They finish relatively quick and are still super moist.

Toker · March 25, 2012, 03:13:16 AM

Do you put a pan just under the meat to catch the fat on chicken with skin? I'M a bit paranoid for the fire if the fat drip through the V tray hole. Never know with skin...

stillsmoking · March 25, 2012, 04:28:42 PM

TeamLane, I agree with Tater and the rest. I usually put my chicken in a marinade/brine for 24 hours or so, then take out, drip dry, apply rub and leave overnight in the fridge. Smoke for a couple hours and then into the Big Easy to finish things off. Got about 8 pounds of chicken breast in the marinade right now. We will have some chicken on it's own and use a few pounds to make some chicken chili. The wife says she will never eat regular chili again!

Toker, I have never had a problem with anything catching fire while smoking, including stuff with a lot more fat than you willl see on the chicken.

db14 · March 27, 2012, 11:23:14 AM

Same here, I've never had anything flame up.