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2010-06-27 11.57.47.jpg
bayouchilehead

2010-06-27 11.57.47.jpg

1. Removed the chip tube and opened the vent fully. No water in pan.2. Preheat smoker to 100 deg.3. Put brined/seasoned 7.5# (WM $0.35/#) chicken in smoker for 1.5 hrs to form pelicle4. Closed vent and added Mesquite chips to chip tray.5. Set smoker to 225 and smoked for 4.5 hrs.6. Removed chicken at 165deg. Chicken skin was tough. Maybe should have oiled it or given to the dog for a chew toy. I wouldn't do that to my dog.Chicken was tough. Should have bought a smaller/younger chicken.Flavor was really good. Good choice of seasonings and wood.It should make really good soup or chicken on a shingle.
 

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