How Much Chicken?

[Ken]

I need to smoke 3 chickens and I have a model 1.  I'm going to smoke half chickens.  Each rack will hold one chicken.  Can I get away with using the top three racks at the same time?  If the lower rack cooks faster, I could just pull it when done and then finish the rest.

 

[old sarge]

While I do not smoke poultry, your plan sounds solid.  Also, check the poultry section for do's and don'ts.  By the way do not expect the skin to be finger licken good. You either toss it or put on a hot grill under a broiler for a few minutes to crisp up. Enjoy!

 

[Ken]

Thanks.  I’v smoked many half birds and the skin is always fine, just my crispy.

 

[old sarge]

  Glad yours comes out OK.  Most of the posts I have read here and on a couple of other forums describe the skin as not crisp.

 

[Ken]

It’s not crisp but not soggy or rubbery like I’ve read about before.  I dry brine mine in the fridge for at least 6 hours or overnight.  That gets rid of excess moisture.  I’ve always felt that helps. I’m not a deep fried fan either.  I trim excess fat from the bird too.g