Quote:
Originally Posted by CaptainHaplo
Are you in Eastern Tennessee by any chance? I'm wondering if you might give a class - I have never been able to do whole fryers.
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I live just East of Cookville. I too had trouble with fryers and Cornish hens. It would either be cooked on the outside and raw at the bone or so dry when you lifted it it puffed into dust like a mummy undisturbed for 2,000 years.
I learned through trial and error and a lot of tips from the men and women on that smoke forum, think of them as the Subsim of smoking meat. to put my smoker on 225 F and stick the digital thermometer into the thigh, breast up and pulling the chicken at 170 F, wrapping it in aluminum foil and placing it into a cooler wrapped in a towel for 20-30 min. It will gain another 8-12 degrees resting.
One thing I would invest in is a digital thermometer or three with probes. I have 4. one for each group of meat and one for the ambient temp inside the smoker.