Post by Don Thompson on Nov 29, 2008 18:41:36 GMT -5
If you are new to using the Weber to smoke food then doing chicken is a good food to start with. It cooks in a straight forward manner, is probably the least expensive and the finished product will be like nothing you have tasted before.
I currently cook two chickens by splitting them in half and laying the halves on the top food support grill. They take about four and a half hours at 230- 240 deg F. The pan is always filled with water through the entire process. Chicken is done at 160- 170 degrees F with the thermometer placed into the middle of the thigh meat. If the internal temperature isn't high enough then let the water in the pan evaporate and take the dome temperature up to 275 to 300 degrees to finish them off.
There are many spice mixtures you can try with chicken. My favorite is always slipped under the skin of the chicken. The spice soaks into the meat along with the smoky flavor. Brining is not needed for chicken or turkeys, if water is kept in the pan.
I currently cook two chickens by splitting them in half and laying the halves on the top food support grill. They take about four and a half hours at 230- 240 deg F. The pan is always filled with water through the entire process. Chicken is done at 160- 170 degrees F with the thermometer placed into the middle of the thigh meat. If the internal temperature isn't high enough then let the water in the pan evaporate and take the dome temperature up to 275 to 300 degrees to finish them off.
There are many spice mixtures you can try with chicken. My favorite is always slipped under the skin of the chicken. The spice soaks into the meat along with the smoky flavor. Brining is not needed for chicken or turkeys, if water is kept in the pan.