Like other reviewers, I had the same problem with the whole house smoking cooking it at that temperature. I cooked a 3 1/2 pound chicken. Followed the spices as written but did double the amount so it spreads evenly. I followed the instruction to the latter...but after an hour of rapid fast cooking, my chicken was still red and the temperature barely reached 120. I had to cook it for another 20 minutes (had to deal with MORE smoke). Finally I had enough my smokey eyes, so, I took it out. Reached a temp of 160 but when I sliced it 15 mins later, still some red and I had to microwave it. Besids the cooking time and temperature, the flavors were great and moist. But I am not sure if I will use this recipe again
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Like other reviewers, I had the same problem with the whole house smoking cooking it at that...