Didn't think this was a thread to start in "Poultry", so here it is. Seen a few ? about smoking on gas grills. I do all my fish the way I'm doing the yardbird. Front burner on low, foil pack of cherry chips over the low flame, and the meat in the back. My grill gets to 300* with one burner on low. Chick brined, rubbed, and olive oiled.
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1/29/08 at 8:31pm