- Jul 26, 2014
- 17
- 11
Hello all, I just wrapped up my first Dr Pepper can chicken and I used apple wood for the smoke. I decided to use a soft drink because the instant my kids hear "beer" they won't like it.
We wanted a light smoke on the chicken so I only used three chunks of apple wood, two at the beginning and the third on the rotation at two hours. This was a 6lbs bird that took 5 hours to complete. I kept the temp between 220-250 but on the back end the temp fluctuated a lot, mostly because I was finishing off partially burned coals from the night before.I am a newb so feel free to offer advice or tips. Overall this cook had great flavor and just the right amount of smoke. Smoke did not dpenetrate meat as heavy as my experience with hickory and chicken.
We wanted a light smoke on the chicken so I only used three chunks of apple wood, two at the beginning and the third on the rotation at two hours. This was a 6lbs bird that took 5 hours to complete. I kept the temp between 220-250 but on the back end the temp fluctuated a lot, mostly because I was finishing off partially burned coals from the night before.I am a newb so feel free to offer advice or tips. Overall this cook had great flavor and just the right amount of smoke. Smoke did not dpenetrate meat as heavy as my experience with hickory and chicken.
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