Whole Chicken Up to Temp?
First question on here so be gentle...for father's day I did 2 whole chickens on my 18.5 WSM and even after 4 hours at 225 they would not get all the way up to temp (I was shooting for 165). Ended up pulling them off and finishing on the grill quickly, everything was delicious but I'm curious if others have had a similar problem? Should I have been more patient or been running at a higher temp?
I also had 4 racks of ribs in there, is there any issue with over crowding or other tips to pull off that much food? Again everything tasted great but didn't come together timing wise like I had planned. Thanks!