Advice for first spatched chickens? Pic added.
Going to try 2 on the WSM. I've tried a couple of whole chickens before low and slow but the skin was like rubber. I've heard you have to smoke them at a higher temp to keep the shin good.
What temp is good?
What wood? I have peach, hickory, pecan and oak.
Any other tips?
Thanks in advance.
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen & ThermaPop, Party Q
Last edited by Toast; 09-29-2013 at 02:04 PM..