Smoked some chickens this weekend....
Only my third time smoking anything, and my first time using my new Masterbuilt propane smoker . I brined them for 24 hrs, then rinsed them off and let the skin dry up some in the fridge for 6 h...
Forum Discussion
Super_Dave wrote:
Unless folks just like burning time, I use 300 - 325 but that's in part because my smoker will deliver that. People with electric smokers with an upper limit of 250 can just turn it up full throttle. I smoke half or full chickens in about an hour and a half. Air drying and a low temp smoke probably means an all afternoon process and at the end of the day I'm still just eating chicken. LOL! And to be clear, I am by no means saying that other methods aren't valid but just wanted to throw an alternate idea out there. I get annoyed when people think that there is only one way to cook something to get good results.
More than one way to skin a cat, I mean smoke chicken.
I had my pit temp @ 230-240, and for the last 10* of the internal temp I jumped the pit temp to 325+. Skin came out great.
If you spatchcock (remove the backbone) the birds the smoking/cooking time gets cut in half.
Many different methods, and all work great.
