- Aug 27, 2008
- 5,170
- 409
I got off work a little early today, and I had to take advantage of the beautiful smokin' evening weather. This was a 4.62lb whole cut-up fryer that I had thawing in my Q-fridge for 2 days just waiting for the right time................the time has come!
Seasoned with Cajun on the left, Lemon-Pepper on the right:
Smoking @ 110-120* grate temp:
45 minutes in, rotated approx. 180* on the grate, and made room for some other goodies:
Smoked for 90 minutes total, now searing over open coals, rotating pieces on and off the grill:
Had a few wicked flare-ups...lost my wrist and hand hair again
. And they are ready for dining:
Wow! That Cherry Smoke goes great with yard birds! Even on a 90 minute warm smoke, and sear...it's a nice light compliment to the mild flavor of the bird. If anyone hasn't tried cherry yet for poulty, I strongly urge you to find a source for some chunks/chips/logs, and give it a whirl...good stuff!!!!!!!
Thanks for lookin' at my Q, everyone!
Eric
Seasoned with Cajun on the left, Lemon-Pepper on the right:
Smoking @ 110-120* grate temp:
45 minutes in, rotated approx. 180* on the grate, and made room for some other goodies:
Smoked for 90 minutes total, now searing over open coals, rotating pieces on and off the grill:
Had a few wicked flare-ups...lost my wrist and hand hair again
Wow! That Cherry Smoke goes great with yard birds! Even on a 90 minute warm smoke, and sear...it's a nice light compliment to the mild flavor of the bird. If anyone hasn't tried cherry yet for poulty, I strongly urge you to find a source for some chunks/chips/logs, and give it a whirl...good stuff!!!!!!!
Thanks for lookin' at my Q, everyone!
Eric