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Old 03-31-2013, 09:59 PM   #14
Grain Belt
is one Smokin' Farker
Join Date: 11-11-09
Location: Northern MN

So I just cooked a beautiful 5.5 lb. chicken indirect on the kettle with apple wood chunks. I used Kingsford blue, and started with the bottom vent open and the top vent open 3/4. It ran 340 for an hour and then I opened the vent all the way and it finished at 340 at the 1 1/2 hour mark when the thigh hit 175. I rested the bird for 15 minutes and it was great! I have cooked chickens this way since the early 90's. If the BBQ police come and get me for doing wrong, I have a succulent thigh to offer them to convince them that it tastes pretty damn good!
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