Smoked Chicken

Food: Smoked Chicken
Temperature: 275°
Cooking time: 3:00
Wood used: Apple
Note: Used Minion Method to start charcoal, which worked great. Kept consistent temperatures throughout the entire cook and held right around 270-280 degrees.

This was actually my second time using my new smoker, having just wrecked a similar chicken a day earlier. I’m not entirely sure where things went wrong on the first go-around, but the breast read a little under minimum safe temperature and the leg was a little over. When I carved it, the breast was fine, but everything else was undercooked.

Since I wanted to try ribs this weekend, I decided to get another chicken and give it another shot. This one turned out pretty great.

I put a rub on the chicken and held the smoker at 275° for three hours, spraying it with cooking spray every 30 minutes or so to help the skin turn crispy. Overall, I think it went well and I’m getting used to tuning the temperatures with the vents on the Weber Smokey Mountain cooker. It’s still going to take some practice though to get better at it.