Slow smoking a whole chicken

[Race5]

Ok, I am a newb and a rook! Let's get that out of the way because I am sure this may be a stupid or already asked question.

Is it smart/difficult/dumb/impossible to slow smoke a whole chicken on a heavy steel pit? Mine is a 6' x 24" that seems to run at 250 to 275 almost on it's own. Have done multiple Briskets (good ones and destroyed a few). Even though I don't care for ribs the wife and kids say mine are pretty darned good (3/2/1).

After doing alot of reading on here I know about diff temps for the boobs and the thighs. Don't want to turn the boobs to leather or serve bleeding thighs to the wifey and kiddos.

Normally fire up wth a lil coal the use Oak for the main heat and have some Mesquite / Hickory and Apple for flavoring. Have done 4 or 5 turkeys for Thanksgiving 8 or 9 years back with very mixed results (generally a mustard wipe then a chachere's rub). Burnt one and bleed a couple.

Just some thoughts from you guys. Is this for a rook to try or should it be left to the vets?

[k.a.m.]

At the temps you are cooking at sure it is possible. I would brine the bird first though. I have done my fare share of whole birds on a can, I don't waist beer I just use water. I also seal up the neck cavity with a big onion wedge to help lock in the juices.
You can also spatchcock the bird and lay it bone side down on the grate.
Use a simple brine of 1 cup Kosher salt, 1/2 cup white sugar to one gallon of water. Brine the bird for 10 to 12 hours.
I hope this helps.

[Swamp Donkeyz BBQ]

+1 on the spatchcock. Lay the bird with the thighs facing the hot end of the pit too.

[All_Grilla_No_Filla]

+1 on the spatchcock. Lay the bird with the thighs facing the hot end of the pit too.

What he said!

[dub']

+1 more on the spatchcock. My doog loves crunchin'
them raw backbones or you can make stock with.
I like low&slow smoked chicken-just don't plan to eat the skin
(think black innterube)
AND
I think it is then best off of the bone=makes awesome salad,tacos,etc.

[riseabove50]

+1 for brining. have yet to try spatchcock method but it's on my list. the beer/soda can does work but not a whole lot of difference in my opinion.

[Race5]

Thanks guys.
Hot end of the pit or center? Also, any guess on cooking time or just probe for temp?

[egghead]

+1 on brining, if it for just 4 hours but 10-12 mo betta

On a can works or spatchcocked works mightyfine

Your skin is going to be rubbery smokin at 250-275. I wouldn't cook below 350 - mine hit the grid at 400.

[Boots]

I have done many a whole bird in my cookers, actually prefer the flavor and juicyness to split but just my personal taste. Recommend 225-250 for around 3 hours, +1 on the KAM method and I brine mine in a pilsner or lager beer with lemon and rub, and I try and shove a whole small onion or a slit granny smith apple and some fresh rosemary up in the bird for flavor and moisture. I rotate the bird every 30 minutes to an hour for even cooking, and put it in the center of the pit unless running a hotter temp, then it goes in the cool end. We do splits for comps or friends as well, similar method.

Good hunting !

[All_Grilla_No_Filla]

I have done many a whole bird in my cookers, actually prefer the flavor and juicyness to split but just my personal taste. Recommend 225-250 for around 3 hours, +1 on the KAM method and I brine mine in a pilsner or lager beer with lemon and rub, and I try and shove a whole small onion or a slit granny smith apple and some fresh rosemary up in the bird for flavor and moisture. I rotate the bird every 30 minutes to an hour for even cooking, and put it in the center of the pit unless running a hotter temp, then it goes in the cool end. We do splits for comps or friends as well, similar method.

Good hunting !

Now that's some good-lookin' chicken, Boots!

[RWBTEX]

Nice looking birds Mr. Boots

[BluDawg]

I spatchcock chickens. Turkeys I cut the connective tissue between the legs and the body then cut through the spine above the thighs so you have the breast & wings(white meat) and the legs connected by the piece of spine(the dark meat) seperate this allows you to pull each at the optimum temp. I cook all poultry 325-350.

[ChileFarmer]

Boots, some fine looking chicken. That is some wonderful color. CF

[Race5]

I have done many a whole bird in my cookers, actually prefer the flavor and juicyness to split but just my personal taste. Recommend 225-250 for around 3 hours, +1 on the KAM method and I brine mine in a pilsner or lager beer with lemon and rub, and I try and shove a whole small onion or a slit granny smith apple and some fresh rosemary up in the bird for flavor and moisture.




KAM method?

[k.a.m.]

I have done my fare share of whole birds on a can, I don't waist beer I just use water. I also seal up the neck cavity with a big onion wedge to help lock in the juices.

^^^^^^^^^^
This method.

Pretty birds Boots. I love that skin color.