1/2 chicken


 
C

Chuck Anderson

New member
We have two chicken halves that we are going to put on the smoker in a little while. It's not a real big chicken. About how hot should we shot for and about how long should we expect it to take.

Thanks
 
How long will depend on your temp choice, and that choice depends on your preference. If you're looking to cook slowly allow a couple hours, less time is needed as temps rise, to as little as somewhat under an hour at typically higher temps. (See here if you want to forgo the temp question entirely.)
 
Chuck, I generally smoke chicken around 275. Lower temps are used but skin texture is sometimes an issue. I approach chicken with the aim of a bite thru skin not crisp, but that is because I am always prepping for a comp. To get bite thru skin is for some a never ending adventure. If that is your goal there are lots of methods discussed. Search "bite thru chicken skin. I would probably cook 1/2s about 2hrs at those temps but you may find different times necessary. As mentioned in Kevin's reference 160 -170 is considered a done temp for the meat as registered by a probe therm in the heart of the meat.
Let us know how it comes out.

Mark
 
I started with the temp near 275 but opened the vents and it moved toward 350. It took a little over an hour and the meat was about 180 degrees before I realized it. It was really pretty good. Maybe just a little dry but not bad. We were pretty pleased with it. This is one kind of smoking I think I could get addicted to and wouldn't feel too bad if I did.
 
Chuck, glad it turned out for you. Many more cooks to follow. Send up a pic next time, you've heard, "if we don't see it, it didn't happen".

Mark
 
I usually smoke chicken halves for just over an hour at about 350 and they always turn out great. I then remove the middle part of the WSM and crisp them directly over the coals for about 2 minutes.
 
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