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Old 09-29-2013, 08:56 AM   #1
somebody shut me the fark up.

Toast's Avatar
Join Date: 03-17-12
Location: Shreveport, Louisiana
Question 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.
Cooking Equipment:
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..
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