I'm preparing for my first real BBQ this weekend - picked up a 6.5 lb
chicken. It was the smallest whole chicken at the supermarket. I'm going
to skip the rub that I had mentioned earlier & will instead make a basting
sauce. I'm also going to skip the brine this time - I want to keep things
simple. I plan on using about 80% oak & 20% hickory.

Smoking this thing at 225 to 250, how long should I expect it to take?

Should I butterfly the chicken or cook it as is?

Should I remove the skin before cooking?

Should I inject the bird with some of the baste prior to cooking?

How much wood do I use? Will a few 2X2 chunks be enough?

Thanks for you help!

Mick wrote:
> I'm preparing for my first real BBQ this weekend - picked up a 6.5 lb
> chicken. It was the smallest whole chicken at the supermarket. I'm
> going to skip the rub that I had mentioned earlier & will instead
> make a basting sauce. I'm also going to skip the brine this time - I
> want to keep things simple.

Problem with a basting sauce is you have to open the cooker to baste, you
lose heat that way. That's not a problem grilling, but it is for BBQ. I'm
lazy, usually throw on some garlic salt, pepper, cayenne, whatever and throw
it on. Makes GREAT chicken sandwiches or burritos. Don't like it as much
hot off the grill though, prefer grilled chicken for that generally. My wife
disagrees.


> I plan on using about 80% oak & 20%
> hickory.
>
Whatever floats your boat.

> Smoking this thing at 225 to 250, how long should I expect it to take?

I'd cook it 250-300 myself, expect it to be done 2.5-3.5 hours

> Should I butterfly the chicken or cook it as is?

Yes, either way. I cook em whole, never bothered to butterfly (spatchcock?)
because I'm usually cooking a bird while doing something else that takes
longer to cook and dont want to use up the rack space.

> Should I remove the skin before cooking?

NO

> Should I inject the bird with some of the baste prior to cooking?

Give it a try, tell us how it worked out.

> How much wood do I use? Will a few 2X2 chunks be enough?

Depends on your cooker, and you. I thought you are cooking with lump?

Have you read the FAQ?


--

On 23-Jan-2004, "Mick" > wrote:

<snip>

> picked up a 6.5 lb
> chicken. It was the smallest whole chicken at the supermarket.

<snip some more>

That's a big bird dude. For a bird half that size, I would spatchcock
it and grill it over direct heat. I'd roast a bird that size at about 350°
to 400° indirect. Stuff some onion, celery and citrus in the cavity
and apply S&P + whatever you like as a rub. Don't watch the clock.
Cook it until it gets done, probably 2 1/2 to 3 hours. Get the breast
to 160°, fat part of the thigh to 170°. Make sure to let it set for 10
to 15 min's before carving or it'll bleed all over the platter.

M&M

"Mick" > held forth in
:

> I'm preparing for my first real BBQ this weekend - picked up a 6.5 lb
> chicken. It was the smallest whole chicken at the supermarket. I'm
> going to skip the rub that I had mentioned earlier & will instead make
> a basting sauce. I'm also going to skip the brine this time - I want
> to keep things simple. I plan on using about 80% oak & 20% hickory.
>
> Smoking this thing at 225 to 250, how long should I expect it to take?
>
> Should I butterfly the chicken or cook it as is?
>
> Should I remove the skin before cooking?
>
> Should I inject the bird with some of the baste prior to cooking?
>
> How much wood do I use? Will a few 2X2 chunks be enough?
>
> Thanks for you help!
>
>
>
>

Do Your own research, find what you think is a good test and go. Low
temps of smoking, 220 - 250 won't make crispy skin. I smoke at one temp
and then grill at a higher temp to try to get crispy skin. Jump in feet
first and you will have the whole neibhorhood coming over to see what you
are doing. Start simple, and then experiment.

Read the FAQ.

Do your own thing, have fun and good luck.

--
Harry in Iowa

"Land of mystery 'cause nobody really lives there"