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BBQ Related Topics => BBQ Recently? Post Pictures and Tell us what you cooked. => Topic started by: jeremy7506 on March 07, 2010, 07:33:36 pm

Title: todays smoke
Post by: jeremy7506 on March 07, 2010, 07:33:36 pm

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.

(http://i943.photobucket.com/albums/ad277/jeremy7506/001-5.jpg)

(http://i943.photobucket.com/albums/ad277/jeremy7506/004-3.jpg)

(http://i943.photobucket.com/albums/ad277/jeremy7506/006-1.jpg)

Title: Re: todays smoke
Post by: Mike (AZBarbeque) on March 07, 2010, 07:44:00 pm

Looks good...  Great pics..

Title: Re: todays smoke
Post by: Crash on March 07, 2010, 07:46:08 pm

Was that with two stackers?  Did you use the Ono and did you put water in the water pan?

Title: Re: todays smoke
Post by: jeremy7506 on March 07, 2010, 08:20:18 pm

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.