Smoked birdI marinaded the chicken over night in the fridge. I cooked it at 225 for about 4 hours, and keeped the skin moist with a spray bottle mixture of the marinade and some butter. To the other question about the charcoal, start stix and what was on the side of the smoker, I was using lump(Green Egg), with start stix all natural. I have a small fan I put by the bottom vent to keep a good air flow(only when theres not even a breeze) Im smokin again the weekend!!
Brinkmann Vertical Wood/Charcoal Smoker
"This is everyones fault but mine"........Homer Simpson!