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
Super_Dave wrote:
Unless folks just like burning time, I use 300 - 325 but that's in part because my smoker will deliver that. People with electric smokers with an upper limit of 250 can just turn it up full throttle. I smoke half or full chickens in about an hour and a half. Air drying and a low temp smoke probably means an all afternoon process and at the end of the day I'm still just eating chicken. LOL! And to be clear, I am by no means saying that other methods aren't valid but just wanted to throw an alternate idea out there. I get annoyed when people think that there is only one way to cook something to get good results.
Got ya! I haven't a dedicated smoker or the space to grill or "q" at home, so spend winters reading "theory" about grilling, bbquing and smoking in anticipation of the summer. Always open to new ideas and your posts brighten my days:).
As for spatchcocking...what's not to love? Faster and more even cooking and the backs make excellent additions to the stock pot:C.
