Saulnier
Got Wood.
So how do ya'll do a whole chicken for a cook-off? I ususally brine for 8-12 hours and then cook on a UDS using the beer can method. Mine are done in about 3 hours. I have been measuring temps of 250* from the side of the barrel but have recently found that the temp measured through the lid to the center of the cooking grill is about 100* hotter. I rotate the chicken once during the cook. I have seen some that "spatchcock" or butterfly and cook while laying flat. We have a stainless steel numbered tag that I usually place it around the backbone. Nothing can be done to the bird until after the tag is inserted and then you have from Thursday afternoon untill saturday at noon to prep and cook.