Recent content by xxjoeyxxeb

Hi all, I did a 6 lb Whole Chicken with awardwinning dry rub of googled, let sit about 30 minutes before. Tied legs together with rope/twine. Turned grill to high smoke at 1:05pm. Chicken on at 1:20pm. Forgot to put tin foil on drip tray, rookie mistake. Turned up to 350degF at 2:50pm, internal...

Thank you all. I am sure I'll come up with more questions beforehand. And I will absolutely post updates.

We have decided on a Breast only and I think we will Brine and rub per Jcam222. Need to find a brine mix and bag/container for soaking. We will do a low temp smoke for an hour, then ramp it up to about 325-350 for the rest.

Jcam222, thank you so much for pin point answers! I will research some more on the temps and brine/vs inject.

Hi All, My wife had the idea to smoke a turkey for this Thanksgiving. I bought a Camp Chef DLX24 and will hopefully run a test smoke on a chicken breast next weekend. I've purchased a bunch of tools, ie Shears, Bear Claws, Jeff's book, meat injector, ThermoPro TP20 & TP18, Apple Camp Chef...