I am cooking my 1st chickens. Two three pound maple basted chickens I am two hours in. I just re basted and they look great. I could not find any quick cure that the recipe suggested. I am not sure if it was needed or its purpose.
After reading the postings I am concerned that I am cooking them too high - 220 F. I also ran out of water. The good news is I have lots of beer and am highly committed to spending as much time as I need drinking the beer and continueing to smoke until I get it right.
