Time to cook 2 5lb whole chickens

[Richard K Wong]

Normally I just cook baby backs on the WSM low and slow. Tomorrow I'll be cooking 2 5lb chickens which I've brined. I was thinking of cooking them whole over high heat i.e 325-350 on the upper grate. Can someone give me an idea of the time and internal temperature I should be aiming for ? Would 2 chimneys, one lit and one unlit be about right for 325-350 ?

 

[LarryR]

From the Cooking Topics Section BASIC BBQ CHICKEN

 

[Richard K Wong]

Yes, but those are for smaller chickens and cut up. Does cooking whole and for 2 5lb make much of a difference ?

 

[LarryR]

They'll take around 1.5 hours whole.

 

[Dave/G]

I go for 160 in the breast and 170-175 in the deep thigh area down near where the breast meets the thighs. I find that when the breast hits 160 in the thickest part, the thighs are done too, but being the anal so and so that I am, I check in both places. Two chimneys, about 12 pounds of fuel should get you well into the 300's. At least that is what I get on an 18" WSM

 

[JimK]

Check the cooking times on the beer can chicken. But I would guess 1.5 to 2 hours. As Dave said though, go by temp - 160 in the breast.

For fuel, I just fill the charcoal chamber all the way, leaving enough room for a full chimney. I shut down the vents immediately after cooking. The fire goes out, and any unused fuel is there for my next cook. A full chamber just gives me a little piece of mind that I won't have to add any during the cook.

Hope that helps. Be sure to post pics of your cook.

 

[Richard K Wong]

thanks everyone for the good input. I'll go for 90 min as a baseline and check. I'll get in the habit of using temp rather than time

 

[Lexx Collier]

when I do whole chickens on the rotisserie it seems like cook time is always right around 70-80 minutes whether I'm cooking 1 or 3.

 

[Alexander]

I smoked 2 whole chickens (4-5lbs each) in the WSM 18 on 225 degrees for about 2.5 hrs. The only mistake was not leaving the water pan empty. I heard that is how you can increase the temp and get crispy skin. Let me know how yours comes out. BTW I did beer-can chicken. skin was not crispy but the bird was great.