Hi All,
This my first cook on the Master Forge smoker. I installed the rope gasket around the doors and seasoned it yesterday.
I bought a 4.5lb young chicken today. I have did a butterfly cut on the chicken and it it soaking in a brine right now. I will smoke it tomorrow.
I will be using the 5 day ecourse for smoker temp (250F) and meat temp (167F). I might at the near end of cooking flop it on the grill to get the skin crisper.
My question is during the cook do I set it on the grill breast up or down on the grill?
Do I flip it at some point?
How long should I add the wood chips (using cherry wood)?
Thanks in advance for any tips.
Al
This my first cook on the Master Forge smoker. I installed the rope gasket around the doors and seasoned it yesterday.
I bought a 4.5lb young chicken today. I have did a butterfly cut on the chicken and it it soaking in a brine right now. I will smoke it tomorrow.
I will be using the 5 day ecourse for smoker temp (250F) and meat temp (167F). I might at the near end of cooking flop it on the grill to get the skin crisper.
My question is during the cook do I set it on the grill breast up or down on the grill?
Do I flip it at some point?
How long should I add the wood chips (using cherry wood)?
Thanks in advance for any tips.
Al