I have attempted to smoke a whole chicken and does not appear to be completely cooked. My process is to put a dry rub under the skin while soaking apple chunks for :30 mins. I get the egg to 200' and place a metal disposable pan with water in it on top of the primary grate. I place the upside down rib rack in the pan with the chicken about 2" above the water. I have been letting the chicken smoke for about 3 hours @ 200' while adding new chunks periodically. While the chicken is incredible moist, it still has a slight shade of pink it and the more I cut into it, the less done it appears. Any feedback on any step of the process would be greatly appreciated. Thank you - Ricky Bobby
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