Help with Chicken Halves

[jloftin60]

I need advice on how to master BBQ/Smoking chicken halves using a Weber 18.5 Smokey Smoker.

1. What is the best temperature to cook?
2. with water or without water?
3. finished I.T. temp and what part of the chicken to probe for finished I.T.?
4. for a 5 lb bird cut in half, about how long will it take to cook?

What questions am I'm not asking that is important to know?

[BluDawg]

I need advice on how to master BBQ/Smoking chicken halves using a Weber 18.5 Smokey Smoker.

1. What is the best temperature to cook?
2. with water or without water?
3. finished I.T. temp and what part of the chicken to probe for finished I.T.?
4. for a 5 lb bird cut in half, about how long will it take to cook?

What questions am I'm not asking that is important to know?

1. 325 -350
2. no water
3. 165 in the boob
4. 1 hr and ?? min

[egghead]

Likely get a few different preferences here

1. 400
2. Nay water pan
3. 165 breast, 175-180 thigh
4. About 1 hour

Not asked:
Brining helps keep the breast moist
Easy on the smoke - a little light smoke goes a long ways on any kind of poultry

Good luck with it

[JMoney7269]

Take the drip/water pan completely out, let them chicken juices drip on the coals for better flavor. Run 350 till it's finished or 160 in the breast. I also suggest you get a 3rd party temp device like a maverick et732 that way you don't have to keep lifting the lid and checking breast temp. Every time you open that lid you loose 5-10 min of cook time.

[jloftin60]

Does anyone ever wrap their chicken in foil or paper?

[egghead]

No - skin will be like wubber

[BigDave]

325-350 degrees, never stick a temp in the boob, lose too much moisture. check temp in thigh parallel to bone in meatiest part. 170 to 172 degrees. Thigh will be done and that boob will be perfect at 160 degrees. Will stay moist and juicy. Anything over 172 in thigh is just the beginning of dryin out da boob.