BeerBorg

We got a whole roasting chicken a while ago. One of those spiffs from the supermarket for spending X amount of $ or something. Anyway, it sat in the freezer for a while, and then I decided I might as well take care of it and provide a good chicken dinner for us.

So I brought it out to thaw, and last night I got the smoker going. Seasoned it very lightly under the skin with the same dry rub I use on my ribs, then rubbed olive oil on the skin and put freshly ground salt and pepper on it. A little bit of hickory chunks for the first 30 minutes, and then an hour more at around 300 - 350. Got the internal temp up to 165 or so, let it rest for ten minutes, and then carved it. So tender and juicy and flavorful!

We had both legs and a good amount of breast meat left over, so I made enough chicken salad for a sandwich for tonight's dinner. Perfect! I should do this more often. It's so easy, and so tasty. Maybe the occasional turkey breast, too.

I like it. I've only done one chicken on the smoker. It was beer can chicken, but it came out too moist. The Akorn keeps moisture in. Next time I'll try your method.

John, I used to do beer-can chicken, too, but it turns out to be the phonus bolonus. It actually inhibits the proper distribution of heat, and doesn't add any flavor or anything else. Maybe some steam for moisture, but if you don't overcook it, the bird will be moist enough anyway.

http://www.huffingtonpost.com/craig-gol ... 34001.html

I think this is the article that convinced me to deep-six beer-can chicken. Scientific research prevails.

Also, make sure you have a drip pan. I believe we have the same model smoker; if so, it doesn't come with a secondary grate to put underneath the meat grate, which is where you'd put the pan. I'm fortunate enough to still have a small Weber charcoal grill. I no longer use it, but I discovered that the Weber grate fits perfectly under the Akorn grate with enough room for a small aluminum cake pan. I image if you looked, you could find a suitable replacement grill at Lowe's or Home Dopey, so it wouldn't cost much, and it would eventually pay for itself.

Thanks Dave. I used to use the small grate and a pizza stone for smoking. I bought a Smokin' Stone on sale and can place a drip pan on it.