Chicken for 20 - how long can keep warm?

[RickS]

I'm having our staff holiday party tomorrow and am smoking three birds (halved) on my 22". Party starts at 6, but we probably won't eat until 7-7:30. I'd prefer to have the cooking done by the time everyone arrives because some have to leave early and I actually want to see them vs. being busy outside, but I also don't want the chicken to dry out sitting around for an hour. Plan on doing high heat smoke over about an hour to hour and a half with no water. Will it be a big deal to remove them around 6-615 and then cover and keep warm in the oven or on my gas grill at low heat? I've always served chicken right off the grill. Thanks in advance.

 

[timothy]

Two things I worry about when doing chicken that has to wait on the guests. The carryover heat overcooking the chicken and the softening of the skin which can turn rubbery.
Pulling them a good 10 degs shy of target and putting back on the gasser to crisp up the skin right before serving should work.
OBTW Welcome to the board!

Tim

 

[RickS]

I just decided that I'd start it about half an hour before everyone arrived. Since the weather was nice, I was able to meet and greet and still keep any eye on the birds, which turned out great, BTW.