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.
Well the first 2 in the top I did at 200 to 250 in the smoker then on the rotisserie I only put them in the smoker for like 30min for flavor the rest of the 2hours and 30 min was on the pit. Oak
So then i stuffed them with garlic , rosemary, basil,salt , pepper and sewed them up with cooking string ( i suggest a second hand for this). then i put them on the skewer from the rotisserie. Again i did this on my own it would have been a lot easier with help to hold them.
Well i still consider myself to be a rookie at the whole smoking meats but im all ways willing to try something new. I raise New Zealand White Rabbits and my husband all ways fries them or has me do a roux and stew them so i thought why not try something new.
So i found a recipe form Man Fire...
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.