Matthew L. Martin wrote:
> Stan Marks wrote:
>
>> I'm planning on smoking a couple of chickens this weekend, and I got
>> to wondering if I should buy large fryers or baking/roasting birds.
>> I've done large fryers, before, with good results. In fact, they
>> usually turn out almost *too* tender, if you know what I mean. What
>> kind of chickens do you folks choose to put in your pits?
>>
>
> I buy the largest roasting chickens I can get when they are on sale
> (0.59-0.79/#). These are usually minimally processed (1%-3% retained
> water) and run from 7 to 9+ pounds. Larger chickens generally have a
> higher proportion of meat to bone than smaller ones.
>
> I brine them or not as time permits. They cook at 250-275F with light
> smoke until the thigh joint hits 161F. You can try cranking to cooker up
> to 350 for a few minutes in an attempt to save the skin. I tried it once
> and the skin turned into armor.
>
> Mathew
>

I guess I'm just weird, but I'm told that often so it's no surprise. ;-)
I'll eat chick but prefer not to. Doesn't taste like anything without
injecting of some serious spices. I'll take turkey any day. I do have a
"BBQ" sauce recipe that makes it so I can tolorate it though. I had to
do something 'cause SWMBO likes it so I have to cook it periodically. ;-)

--
Steve