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todays smoke

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jeremy7506

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One of my neighbors had an abundance of whole chickens, so he gave me a couple of them.  I soaked them in a brine overnight, then split them down the breastbone before putting them on the smoker with a little pecan.  kept it around 325-350, but the skin still needed to be a little more crispy.





#1 - March 07, 2010, 07:33:36 pm
ProQ
22.5 WSM
BarBChef offset

Mike (AZBarbeque)

  • Karma: 117
Looks good...  Great pics..
#2 - March 07, 2010, 07:44:00 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Crash

  • Karma: 19
Was that with two stackers?  Did you use the Ono and did you put water in the water pan?
#3 - March 07, 2010, 07:46:08 pm
I love animals.  They're delicious!
VRM Pit Crew

jeremy7506

  • Karma: 0
Yes it was with 2 stackers, no I didn't use the ono, I used kingsford and I left the waterpan out.  I was trying to get a more direct heat to the skin to crisp it up.
#4 - March 07, 2010, 08:20:18 pm
ProQ
22.5 WSM
BarBChef offset

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