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CUTigerQ
08-25-2010, 06:16 AM
OK, the fatty is cooking now, but I want to add two whole chickens to this cook in the WSM...how long per pound is the norm and at what temp?? Also,should i cut them in half and lay em bone side down?

Figured the fire was hot and there was no sense in letting it just burn out.

SmokinAussie
08-25-2010, 07:12 AM
I'm too late to post anything here... yep.

Nevermind!

Wampus
08-25-2010, 07:15 AM
I usually cook 2 whole roasters, each about 5 lbs, at 325-350 and it takes about an hour or just under. Smoking at about 225-250 takes, oh, about 1.75-2 hrs. Just have to use that Maverick and keep an eye on temps.

I prefer hotter temps for cooking poultry, but that's me.

I also prefer to spatchcock them and lay them out. It gives more rub/meat ratio too. But, I still do them whole a lot too.

Good luck!

Dave Russell
08-25-2010, 07:23 AM
Cut out backbone and split, smoking bone down at higher temps with foiled empty water pan. I'm not good at remembering times, but if cooking over 300, an hour sounds close.

Turn the leg/thigh toward the outside of the cooker where it's hotter, but if only using one rack, use the top one and remove the pan altogether, cooking over 350.

qnbiker
08-27-2010, 09:13 AM
Which area of Marietta? I'm from Marietta also.

Puppyboy
08-27-2010, 10:24 AM
Which area of Marietta? I'm from Marietta also.
Looking for dinner? :thumb:

I have done both whole & spatchcocked chickens but not in a WSM.