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  1. 20170826_205830.jpg

    20170826_205830.jpg

  2. 20170826_205837.jpg

    20170826_205837.jpg

  3. short smoke

    Bacon wrapped chicken thighs stuffed with cheddar cheese

    Cooked these babies at about 200 225 for about 2 hours with hickory smoke then finished on the grill for about 15 mins. Not sure why most of the cheese melted and ran out inside the smoker but they were juicy and Smokey.
  4. 20170826_205751.jpg

    20170826_205751.jpg

  5. short smoke

    Butterflied whole chicken

    Will it take away from the amount of smoke it gets by cooking faster? Should I add extra chunks to offset this if that's the case?
  6. short smoke

    Butterflied whole chicken

    Ok, now a question. If cooking at 325° is that temperature for the duration of the cook, or a number of hours to obtain the crispy skin then back temp down for slower cooking?
  7. short smoke

    Butterflied whole chicken

    Thanks all.
  8. short smoke

    Butterflied whole chicken

    First time doing whole chicken. Did leg quarters a while back with same result with rubbery skin. Can't seem to get skin nice and crispy but meat has been juicy. Skin is always my favorite but not when not crispy
  9. Butterflied whole chicken

    Butterflied whole chicken

  10. short smoke

    Butterflied whole chicken

    Brined 11 hours in kosher salt minced garlic and fresh cracked black pepper. Smoked apple and cherry wood. Used rub your breasts seasoning and black pepper on skin,and inside body. Smoker temp 280. Fell to 250 many times. Chicken breast temp 165 rested 20 mins. Skin wasn't all the way crispy...
  11. 20170702_170452.jpg

    20170702_170452.jpg

  12. 20170625_201836.jpg

    20170625_201836.jpg

  13. 20170625_203721.jpg

    20170625_203721.jpg

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    20170625_203701.jpg

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