I love smoking 2 Costco Chickens for an easy meal. I trim up the excess skin and season the birds inside and out with SPG. I throw in a probe, toss em on the smoker and i set the initial temp for 225°. About an hour and half in I bump the temp to 325 to crisp the skin (hour to hour and half) and finish it at 165°. For my favorite, the asparagus, I roll it in EEOV and sprinkle it with SPG. I toss the asparagus on when I bump the temp and it’s usually done just before the bird. This Chicken comes out so juicy it’s running all over the pan. Enjoy!
by Containmentdynamics
3 Comments
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Dirty birds exposing their cavities to anyone who walks by.
Do you find that the skin crisps up using that technique. Every time iv done 225 to start and 350 to finish it still comes out kinda rubbery. Iv had really good luck just doing the whole cook at 350 tho.
I like getting a little smoke in the bird. The skin is crispy but for the most part we don’t eat it.