Quote:
Originally Posted by mosesbotbol
I can't say I have ever cooked a dry chicken on the smoker. The most difficult feat is crispy skin and too much smoke.
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To me, those are the easy parts. Hitting that short window between juicy and dry is the tough one without a remote alarmed temprature probe.
Crispy skin is easy, just keep the grate temp above 325F or so and spray the chicken with a quick blast of canola oil after applying the rub. On a rig like mine, you could even go skin side down over the coals for a few minutes, then move them over to the smoker area and set them skin side up to cook.
As for too much smoke, I just cut back on the amount of wood. About the equivalent of less than one fist sized chunk of apple was used, plus one short robusto sized piece of cherry and a even less hickory. Also, at the higher heat, the meat reaches a point much faster where it wont absorb smoke anymore.