I spent the night smoking these in my weber kettle that i purchased for $35. Its about 16 years old but still works great. Smoked with hickory wood and jealous devil chunx, set up in a snake. I had some problems fighting with the rain, which made the smoker run as low as 200° but it kicked up to 300° later after the rain stopped. The breast took 3 hours to hit 165° and the roast 7 hours to 200°. It was great. Chicken is some of the juiciest breast ive had and the chuck is tender without being dry and slices like a good brisket.
by PlasticRocketX