CACHING brother! Sounds like your gf is a keeper.Thanks to this thread...and my gf looking over my shoulder, I got this for Xmas!
Done seasoning it and ready to test it out.
Colonel Sanders ain't got nothing on you!
Smoked chicken.. It's what's for dinner!
(Just picked up a new smoker this morning )
Great looking birds! What smoker did you end up with? What wood did you use to smoke with?
Smoked chicken.. It's what's for dinner!
(Just picked up a new smoker this morning )
I've always used firebox smokers in the past.. And always smoked over wood and lump charcoal exclusively... But let my wife talk me into going the electric route this time...we'll see what I think after 3 or 4 more cooks (so far seems ok)...Great looking birds! What smoker did you end up with? What wood did you use to smoke with?
I smoke my half chickens at 275, you're good to go. If you're aiming for crispy skin 300 -350 is better but you won't be disappointed at 275. Especially if you're saucing them at the end which is what I do.So I smoked the pork shoulder for 8 hours over the weekend and then the weather took a turn for the worst. It being an electric smoker I decided to throw the thing in a dutch oven and braise it the rest of the way and put the smoker in the garage. It still turned out quite good and I'm happy with with it but bummed I couldn't finish the process in the smoker.
A question for the smoking masters, this unit only goes up to 275, is that enough to do half or quarter chicken portions? I've read conflicting things regarding whole birds at that temperature.