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Recent content by marasdad
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Smoked chicken issues
Hiya everyone, I smoked a 6 lbs chicken and a pork tenderloin today. No brine, washed and dry, then did the rub with mustard and did dry rub on both. I have an offset smoker and it was a tad breezy today. Smoked for close to 6.5 hrs with the pit temp average around 260. The chicken was about 4...- marasdad
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- Replies: 1
- Forum: Grilling Chicken
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Northern Yankee in southern lands
That's right cats and kittens, I'm what North Carolina locals call a damn Yankee. Now, after many years of grilling I'm looking to expand my talents into smoking. One thing about me is i will test the waters with my pinky toe, then i jump in 'whole hog'. I had a question for some of our seasoned...
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