Search results
-
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.
-
the skin on my smoked beer can chicken
I used cherry wood and smoked it at 250-275 degrees for 3 hours. It was on my homemade smoker i will post a pic. of it. The flavor was awesome though next time i am going to kick up the temp for the final 30 minutes and try that.- flatbottombros
- Post #6
- Forum: Poultry
-
the skin on my smoked beer can chicken
The other day i smoked a 5# whole beer can chicken, it turned out golden and moist but the skin was not at all crispy, it was sad because that is the best part. What did i do wrong?- flatbottombros
- Thread
- Replies: 7
- Forum: Poultry
-
Made my first beer can chicken on my homemade smoker, it turned out awesome but the skin was...
Made my first beer can chicken on my homemade smoker, it turned out awesome but the skin was chewey and rubber like, but golden brown any suggestions on what went wrong with the skin- flatbottombros
- Profile post
-
flat botrom bros. BBQ and catering
We are new to the smoking business we have built a smoker from an old 350 gallon water tank. We debated on an offset or a direct heat/smoker we went with the direct. Ths smoker is almost completed we have to mount some tires on it then figure out how to tie it down to a trailer, no problem there...- flatbottombros
- Thread
- Replies: 4
- Forum: Roll Call
-
apple chunks
I love using apple with my pork and pig. Yumm- flatbottombros
- Post #54
- Forum: Woods for Smoking
-
