I just bought some Cherry wood chunks and would love some recommendations for how to marinate some whole chickens before smoking them.
might get some other meats as well if there are any strong recommendations.
I'd start out simple. Just a spatchcocked chicken brined, dried in the fridge overnight and then seasoned with salt and pepper. Smoke it at 325˚ until the breast hits 165˚. You'll really be able to taste the sweetness of the cherry that way, and the chicken will be moist and delicious. Let us know what you decide to make and how it turns out!
If you're unclear on any of the terminology or methods mentioned here, feel free to ask or enter the term in question into the search bar at the top of the page.