Whole Chicken... How long?

Digi · 05-03-2009, 11:47 AM

Gonna season the new UDS with 2 whole 5lb chicks with the sample packs of seasoning I got from Fred's... wanted to get an idea of temps and times... have seen a few on here saying smoke for a whole and then shoot the temps up to "crisp" the outside... would like any tips or suggestions before getting started...

thillin · 05-03-2009, 11:55 AM

In my green eggs, we smoke chicken halves around 300* for about an hourish, then bump to 350-375* to finish and crispen. Remember that is indirect, not sure the affects of the UDS. I havn't smoked a whole bird in quite a while. Split them, and they'll cook faster.

Bbq Bubba · 05-03-2009, 11:58 AM

Try for 325ish from the get go on a drum and you should be done about 2 1/2 hrs.

YMMV

Saiko · 05-03-2009, 01:03 PM

Same as the others said, go for temps of 300 plus. No need for low and slow for chickens, they don't have the connective tissue you have to break down for other meats. Keeps the temps high and you'll have a nice skin.

Cliff H. · 05-03-2009, 02:22 PM

If you choose to cook the chicken with ribs, that will force you to cook the chicken at lower temps. A 5lb chicken will take around 4-5 hours at arond 250. The skin will not be edible.

Digi · 05-03-2009, 06:11 PM

I LOVE MY UDS!!!!! Chicks came out AWESOME!!!

Temps sat between 265 - 275 with a few "taps" here and there to adjust the ash... This is by far the juiciest chicken I've ever eaten, and Fred's poultry rub is FANTASTIC!

grillfella · 11-18-2011, 04:27 PM

Nice bird stop drinking that cheap beer. Craft beer goes better with "Q"

El Ropo · 11-18-2011, 04:55 PM

Quote:

Originally Posted by Cliff H.

If you choose to cook the chicken with ribs, that will force you to cook the chicken at lower temps. A 5lb chicken will take around 4-5 hours at around= 250. The skin will not be edible.

This must be a personal thing as I can cook great ribs at 300-325 consistently great. The notion that you can't cook ribs at high heat is just that, a notion. I prefer cooking ribs hot and fast for the juicy results.

A 5 lb chicken cooked at 300+ will take about 2-2.5 hours with much better texture in both meat and skin. Low and slow isn't very good for lean meats like chicken, bambi, tri-tip, pork loin, etc. With lean meats, the hot and fast method yields far better results as far as texture of meat and crispy skin. JMYO, YMMV.

Oh, one more tip, 225 is NOT the magic smoking temp!

KnucklHed BBQ · 11-18-2011, 05:31 PM

Good lookin birds there! I usually do mine just like thillin said, you might add a little bit longer if they are brined, the extra water takes just a little longer to cook, but comes out even juicier.

Spatchcock'd is the way to go tho!

GreenDrake · 11-19-2011, 10:05 AM

I generally spatchcock mine, allows for more even cooking to me. When I do yardbird it's rarely over 225-250 for about two and a half hours.

05-03-2009, 11:47 AM	#1
Digi Full Fledged Farker Join Date: 02-16-09 Location: Garland, TX Downloads: 0 Uploads: 0	Whole Chicken... How long? Gonna season the new UDS with 2 whole 5lb chicks with the sample packs of seasoning I got from Fred's... wanted to get an idea of temps and times... have seen a few on here saying smoke for a whole and then shoot the temps up to "crisp" the outside... would like any tips or suggestions before getting started... __________________ Assassin Smoker - dubbed "Keyser Söze" UDS - dubbed "The Binford UDS 1000" Members Mark Stainless Grill - dubbed "King Grilla" 22.5" Weber OTG - dubbed "Little Bit"

05-03-2009, 11:55 AM	#2
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	In my green eggs, we smoke chicken halves around 300* for about an hourish, then bump to 350-375* to finish and crispen. Remember that is indirect, not sure the affects of the UDS. I havn't smoked a whole bird in quite a while. Split them, and they'll cook faster. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

05-03-2009, 11:58 AM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Try for 325ish from the get go on a drum and you should be done about 2 1/2 hrs. YMMV __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

05-03-2009, 01:03 PM	#4
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	Same as the others said, go for temps of 300 plus. No need for low and slow for chickens, they don't have the connective tissue you have to break down for other meats. Keeps the temps high and you'll have a nice skin. __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

05-03-2009, 02:22 PM	#5
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas Downloads: 0 Uploads: 0	If you choose to cook the chicken with ribs, that will force you to cook the chicken at lower temps. A 5lb chicken will take around 4-5 hours at arond 250. The skin will not be edible. __________________ Cliff

05-03-2009, 06:11 PM	#6
Digi Full Fledged Farker Join Date: 02-16-09 Location: Garland, TX Downloads: 0 Uploads: 0	I LOVE MY UDS!!!!! Chicks came out AWESOME!!! Temps sat between 265 - 275 with a few "taps" here and there to adjust the ash... This is by far the juiciest chicken I've ever eaten, and Fred's poultry rub is FANTASTIC! __________________ Assassin Smoker - dubbed "Keyser Söze" UDS - dubbed "The Binford UDS 1000" Members Mark Stainless Grill - dubbed "King Grilla" 22.5" Weber OTG - dubbed "Little Bit"

11-18-2011, 04:27 PM	#7
grillfella is one Smokin' Farker Join Date: 02-13-07 Location: Best BBQ in south whittier los angeles Downloads: 0 Uploads: 0	Nice bird stop drinking that cheap beer. Craft beer goes better with "Q"

11-18-2011, 05:31 PM	#9
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	Good lookin birds there! I usually do mine just like thillin said, you might add a little bit longer if they are brined, the extra water takes just a little longer to cook, but comes out even juicier. Spatchcock'd is the way to go tho! __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

11-19-2011, 10:05 AM	#10
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	I generally spatchcock mine, allows for more even cooking to me. When I do yardbird it's rarely over 225-250 for about two and a half hours. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

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