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.
What temp is good?
What wood? I have peach, hickory, pecan and oak.
Any other tips?
Thanks in advance.
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