Yoder Smokers Community Forum

Had a number of locally raised chickens that needed smokin'. Tossed on some new rub I grabbed at a show, on the smoker at 185 for about 4 hours and then cranked it up to 220 until they hit 170 degrees. Used Pecan Pellets and enjoyed them with some mashed potatoes, gravy and corn.

Was your skin crispy or at least not rubbery with those low temps? Looks great.

The skin was ok but will increase a little higher next time to get them more crispy. the chicken themselves had good flavor and juicy. Ate one with the family and pulled the rest of it and stored into bags. Going to try some fatties this weekend.

I hope that you saved the bones to make smoked stock from. Stock made from smoked bones is the best!

I THOUGHT about it but didn't follow through Still have 5 more in the freezer so I will be sure to next time.