Re: About smoking chickens - advice please

On 12/23/2010 5:28 AM, Bob-tx wrote:
Have been barbecuing for nearly sixty years, but have never mastered the
art of smoking whole chickens. I smoked a couple four and a half pound
birds last week end with my typical ho-hum results. I didn't use a beer
can to stand them up, because I have not had much luck with that - hard
to keep them from falling over. So, I laid them on their backs about
half the time and on their fronts about half the time.

On the grille temp was around 325 (300 to 350). I mopped them every half
hour. After about 3 hours, the temp in the breasts was 180. The wing
tips and even the second part of the wings get way over done, as do the
lower ends of the legs. The skin was nearly black which wasn't a problem
because we don't eat the skin anyway. The thigh near the body was
undercooked. One was brined, the other rubbed. They tasted pretty good,
but certainly not top quality.

What the heck am I doing wrong? Thanks for some advice to get me on the
right track (finally).

Bob-tx


When you use a beer can to stand them up, is there any beer in the can? Maybe the chickens get drunk too easily. Which might be why they have beer can stands :-)

BBQ

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