Like the 'ole turkey, start with a completely thawed bird.
Again, I would use a smoker or grill with a lid type of unit where the bird can be cooked in the heat and smoke, - - - but not over the direct heat (unless
you are "grilling your chicken" to be discussed later).
Heat the smoker/grill to 225 degrees and maintain this temperature for the duration. Keep the cover on the grill/smoker to maintain the heat.
The
temperatures may go as high as 250 degrees for short periods of time, but not consistently. At 200 degrees, you are not making much progress.
Baste the chicken every 20 to 30 minutes and keep the lid on at all other times.
Again, as with the turkey:
- More frequently basting will reduce the amount of smoke flavoring and increase the cooking time due to frequently opening the lid.
- Less frequent basting will have just the opposite reaction, more smoke flavoring, possibly a little dryer and a shorter cooking time
