Slow q-ing/smoking whole chickens

[sblanchard]

I'm about to cook a couple of whole chickens really slow on the BBQ and wondered about time... Is there a formula you folks use, like xhours at xtemp for an xpound bird?

thanks, -p

[k.a.m.]

sblanchard, When I do can chickens on the smoker I bring them to 170° But I rely more on a leg wiggle, then check my internal temp. Usually 3 to 4 hours At 250° to 300°
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Always remember slow and steady wins the race.

Hybrid Cooker

[sblanchard]

Thanks, k.a.m.

I'm actually planning to have two birds (brined) and a tri-tip on the same grill... That should increase my cook time, no?

cheers, -p

[Trilbysdad]

Sblanchard. I smoked two birds this past weekend in my Brinkman off set smoker. The smoke temp didnt get over 225 and I smoked them for 4 1/2 hours until the internal temp reach 165 on the smoker. It raised to 170 when I took em off and let them cool a little.
Note that after 90 minutes or so I covered the birds in foil since the skin was turning dark brown. This saves it from burning

I would say to go LOW and SLOW. Makes for some good eatin"

Good luck and let us know how you make out.
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Ham Dawg BBQ - Home of the Award Winning Ribs !!

[hldhm]

I usually do 4 whole chickens at a time at 225-250 and it's almost always right at 4 hours.

[k.a.m.]

sblanchard, it might increase a bit but only do to the fact that you might be checking on that tri- tip and releasing your heat. Try to work in there as fast as you can to regain your cooker temps and you should be fine.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[sblanchard]

Hey, thanks everyone for the advice! Very useful, and it yielded a fabulous meal for my dear ol' ma, who just turned 65 (she likes the idea of chicken but loves tri-tip)

So I brined the chicken overnight, got the mesquite going and put the birds on at 1:30 pm (each had a can of Tecate shoved up the middle). Coals on the sides of the q and, with very few coals, i was able to maintain a temp of 240. I added a couple of little pieces of apple wood every 45 minutes or so for the flavor I wanted...

The tri tip I rubbed with garlic salt and fresh pepper and seared on my gas bbq and then shoved the birds aside and put the t-tip on to smoke for the last hour and a half... I should have only done an hour, as the tip was a bit dry for me. Max temp 250, max time 4hrs. We were eating by six, drunk by six thirty, and most folks (except the two-year-olds and their dads) were in bed by ten. Ah, the good life.

Again, thanks to those who lent their advice. cheers -p