Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Yard bird and salmon were both excellent, figured I'd try my hand at something new.
Stuffed with mozzarella, prosciutto, ham, spinach and basil; wrapped with bacon from one of the hogs I raised this year.
4 chickens that were brine for 8 hours and then rubbed before heading in to the smoker.
Cabinet at work.
90 minutes in, Temps holding at 325 with no issue. Only a 25 degree temp difference between the two racks.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.