smoking chicken

[Gus]

I'm going on vacation this week. YEAH!

At my inlaw's they have an electric brinkman vertical smoker. It's round, not like a box. I've never cooked anything on it and they have not used it much at all. I'm thinking about doing a pair of whole chickens in it one day. Anyone have a similar or same smoker and know about how long they will take? I will have my meat thermometer to check temps, so I'm just looking for a ballpark. 3 hours? 4 hours? 6?

Thanks for any help!

[hockeybc69]

Well, 12 to 14 lb turkeys are done in 5-6 hours with the temp set to 225.

So I would guess a chicken is max 2-3 hours. I would guess more on the side of 2 hrs unless its a big fat one.

[Gus]

Thanks much!

[Deitz Dittrich]

just be sure you get it to an internal temp of at least 145 and then let it rest it should, then gain 10 degrees an finish it off.

[LABS4ME]

You will have much better luck if you brine the chicken 1st. At least that's my opinion and you help minimize bacteria exploding at the start of the low temp smoking process. Just buy Hi-mountain poultry brine if you don't want to make your own.

I generally had to smoke them for around 3-4 hours... I like to bring them to 160 degrees.... the brining will help keep them moist. check the thighs for temps. generlally the last part to hit 160...

Good Luck!

Ken

[Deitz Dittrich]

labs is right, brine is best.. and 160 is safer.

[harvey lee]

I have done many chicken about the exact same as mentioned above with the brine.

Make sure if you check the temp in the leg or thigh that your temp probe does not hit the bone so you get an close reading of the meat.

I just checked my temp probe and it states for chicken, 170 degrees for a chicken ready to eat.

One cannot be too careful with chicken.

[RebelSS]

Current USDA regs state minimum internal temp of 165 for poultry. I do 170.

[jerk bait]

A little hint for smoked chicken. After you brine them. Split the bird lengthwise by cutting on each side of the backbone with shears and flip over and split the center of the breasts. With this you will have much better flavor and your chicken will cook faster and more even.

[crothmeier]

I did a whole chicken on my brinkman charcoal smoker, took it 4 hours althought i think it would hazve been done in 3 to 3-1/2. i had 170 meat temp, and she was juicy as delicious. could have put a little more smoke on it though.

[pushbutton]

Just took it out and will be eating in a few minutes.

[reinhard1]

that looks great and very tasty. good luck.