AWilliams
Full Fledged Farker
Hey guys,
Done lots of chicken parts, fish and baby backs on my Stampede. Want to try a whole chicken this time. I want the smokiness and crispy skin...is this possible? Maybe start out at 200* w/ smoke for 1.5 hours and crank up to 400* to finish or get a smoke tube and use at high temp for entire cook? Thanks
EDIT: I don't actually have a smoke tube but read I could put a smoke pouch with pellets or wood chips on the diffuser plate?
Done lots of chicken parts, fish and baby backs on my Stampede. Want to try a whole chicken this time. I want the smokiness and crispy skin...is this possible? Maybe start out at 200* w/ smoke for 1.5 hours and crank up to 400* to finish or get a smoke tube and use at high temp for entire cook? Thanks
EDIT: I don't actually have a smoke tube but read I could put a smoke pouch with pellets or wood chips on the diffuser plate?
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