Cooking Chicken with Ribs

[Brian B.]

I'm curious what people think of this idea. I'm making a bunch of chicken and ribs for some guests tonight and was considering trying something different. Because my smoker temp for the ribs isn't going to get beyond 275, I don't want to cook my chicken on there the whole time. Is there any benefit to having the chicken on the smoker for 20 and then finishing on the gas grill? I'd like to have some good skin on it and that isn't going to happen at 275 on the smoker.

Thoughts?

 

[DarrenC]

It's been my experience that poultry just soaks the smoke up compared to beef or pork. It could very well end up with an acrid over-smoked flavor.

 

[JFusaro]

What chicken parts? I do ribs and thighs together all the time.
At 275 the thighs go on for the last 1 hr and when the ribs are done its skin side down for 30 with the vents wide open