I'll second the vote on fruitwood... apple is great on a bird. As for internal temps, I've been getting great results taking the breast to 160 degrees, while it rests after you pull it, it should come up about five more to that "165=safe-to-eat" zone. I usually stick to about 275 in the UDS but I agree with others if you want edible skin better go at least 300. Putting the seasonings under the skin's a great way to go, and don't forget that rosemary and sage really compliment chicken. Good luck and don't forget to take pron pictures!
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
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