Cooking whole chicken

[JVO]

I'm doing my first whole chicken today, along with some ribs. Will be cooking at 250°, figuring the ribs for 4 hours, and the chicken for 3?

Plan on probing the chicken breast looking for 160°.

Main question is; I've heard that chicken stays pink when smoking and never really looks done. So just go by the temp to know when it's done??

 

[GrillMeister]

Stick to temp to be safe. 165 for chicken.

Here's and FDA chart for temps from https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature

 

[Slimpicker]

On your 575, you should actually take your chicken to 165°+... you won't burn it, Traeger skins food over and holds in moisture real well as long as you don't go poking it. I've gone to 170° with no problem.
I've always taken my chicken higher than 165 for that same reason you just stated, I just wanna make sure it's DONE right next to the bone so I go higher...
Are you using your Traeger meat Probe??? if so, then stick a breast and leave it... Traeger probes are NOT ACCURATE, so when you get to 165 use an Instant Read Probe to double check the temp if you have one.... If you DON'T have any other Therm then look into getting a BACK UP soon.

 

[John S.]

I have been doing “throne” bear can chicken, every one loves it and it is always super moist...