Smoked some chickens this weekend....
Only my third time smoking anything, and my first time using my new Masterbuilt propane smoker . I brined them for 24 hrs, then rinsed them off and let the skin dry up some in the fridge for 6 h...
Forum Discussion
Iraqvet05 wrote:
I have an older version of that smoker and love it! I've never cook whole chickens but thighs and drumsticks are usually done in 3-3.5 hours at 225. Watch the venturi on the smoker...it's a little metal screen between the burner valve and burner that lets oxygen into the burner tube. I had a spider web cover the venturi and flame was producing soot that ruined some chicken I cooked a few weeks ago. I'll have to try the brine method one day!
That's good to know! I'll have to check my smoker.
