Traeger is the best for chicken by far...

[Slimpicker]

So in all my years of doing BBQ on off sets, and even my Ugly Drum, it's "hats off"

by far for Traeger and chicken.

My SWMBO (OIGMAK) you figure it out, just complained and complained about skin on chicken. Well, I have to say I have been thoroughly amazed with the way the convection 'skins' over food on 'anything' chicken. It cannot cook chicken wrong, my Weber kettle can, my gasser can, my offsets can, my Traeger cannot.
I have never been so changed by a smoker before, and for the better, as I have my Traeger and chicken.

With 0gram sugar Holy Cow, and Rib Tickler when I wanna change it up, my wife and I just have flawless chicken cooks.

This is also a plug for almost ANY meat on Traeger, now that I've just about made everything, accept my FAV PR roast. (hopefully this weekend)

I don't like salmon on Traeger, that's the only one that doesn't work for me. I'll stick to my gasser for that. GM, you got that market cornered, not me.
Jake, I tried that salmon on paper, thought that was gonna change it for me, I failed. Oh well.

Ok, I'm done, sorry for the read, but I had to give credit where it's due indeed.

 

[RustyJake]

My last few chicken cooks on the Traeger have been some of the best I have done.
I hate rubbery skins and need that crispy skin chicken. I have done 375 for the complete time as well as 180°F Super Smoke for an hour and then finished at 375. Both turned out great with crispy skin

 

[CMTiger]

My first cool was a whole chicken I halved. I used the Traeger probe so I felt like I was checking it often. Honestly I wouldn’t say it at the time, but it was annoying me. After ditching it and using the Meater or InkBird that’s not a problem.......anyway I got off track. Even then it was great. I need to do another one but the family likes turkey better and let me tell you the 575 does a great job on turkey

 

[Toxic]

So in all my years of doing BBQ on off sets, and even my Ugly Drum, it's "hats off" View attachment 6984 by far for Traeger and chicken.

My SWMBO (OIGMAK) you figure it out, just complained and complained about skin on chicken. Well, I have to say I have been thoroughly amazed with the way the convection 'skins' over food on 'anything' chicken. It cannot cook chicken wrong, my Weber kettle can, my gasser can, my offsets can, my Traeger cannot.
I have never been so changed by a smoker before, and for the better, as I have my Traeger and chicken.

With 0gram sugar Holy Cow, and Rib Tickler when I wanna change it up, my wife and I just have flawless chicken cooks.

This is also a plug for almost ANY meat on Traeger, now that I've just about made everything, accept my FAV PR roast. (hopefully this weekend)

I don't like salmon on Traeger, that's the only one that doesn't work for me. I'll stick to my gasser for that. GM, you got that market cornered, not me.
Jake, I tried that salmon on paper, thought that was gonna change it for me, I failed. Oh well.

Ok, I'm done, sorry for the read, but I had to give credit where it's due indeed.

Hi, I’m just curious if you have the grill rack on its lowest setting(sear position) or in the upper position, for doing whole chicken?
Thanks

 

[Slimpicker]

I just use the grate were it is... lower grate, remove upper grate to make room.

 

[Toxic]

I just use the grate were it is... lower grate, remove upper grate to make room.

Thanks for the reply

 

[Murphy's Law]

Doing a beer can chicken today. So far I’m 1-1. First was rubber and second was perfect.

I basted with some butter on the 2nd and not sure if that’s why the skin was so crispy.

 

[Toxic]

Doing a beer can chicken today. So far I’m 1-1. First was rubber and second was perfect.

I basted with some butter on the 2nd and not sure if that’s why the skin was so crispy.

Probably be ok, I’ve done them before.
I’m doing a whole chicken today, I’m going to try the charcoal blend pellets, just saw them at the hardware store, so will see how that goes.

 

[Dcgunman]

I wish I could say the same.