Hello,
So I’m used to smoking chicken on my propane smoker. Going to give my new weber charcoal a try.
I have heat probes I will be using for temperature. What I’m unsure of is # of briquettes and placement go get started. I’m just doing legs and thighs with some mesquite wood chunks thrown on (guessing on the grate??). I also assume I should be using indirect heat. Chicken pictures show coals in the center and chicken surrounding on the outside. Is that accurate? Roughly how many coals? Rough estimate on temperature and time? Usually smoked them hotter than my pork, around 275-300.
Thanks guys, I’ll try to post pics when I’m done.