I know every one else is doing the fattie throw down this weekend but, I'm not sure I'm ready for that so, I'm trying some thing a little simpler. This is only my second smoke on the new Lang and I don't want to ruin some nice sausage. Pork butts came out yummy last weekend, today I'm trying three beer can chickens. They went in the smoker around 7:00 this morning. Any advise on time and temp would be welcome.
post #1 of 13
7/19/08 at 8:38am