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post #1 of 9
Thread Starter 
Smoking some chicken today for the games tomorrow.

Smoking with sweet (sugar) maple. I will let them sit overnight and finish off on the grill.

When I grill chicken, skin down to get crisp and hold in the juice. Then flip for the last 25% of cooking. When smoking do I want to place skin up to allow the juice to run through the meat, or skin down like on a grill?
post #2 of 9
I always do my yardbirds breast up. I like looking at breasts...icon_eek.gif
post #3 of 9
Thread Starter 
A man after my own heart, (chest)
post #4 of 9
I have to agree with you as I like the same things
post #5 of 9
why do i suddenly feel at home? ...

my wife doesn't even have to ask what kinda chicken i want .. she knows i am a breast man
post #6 of 9
Breast can be nice, but these days as big as they are, they just don't seem natural. The thighs on the other hand are always nice and juicy.
post #7 of 9
Oh boy! Here we go!


Take care, have fun, and do good!


post #8 of 9
Breasts are great but legs and thighs are where it's at PDT_Armataz_01_08.gifPDT_Armataz_01_05.gif
post #9 of 9
I start them out breast down and after a few hours I flip them breast up for the rest of the smoke. This has worked well for me.
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