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I am with the BBQ Engineer chicken on the bottom. Looks like four butts to me. Being in Arizona I have never had a problem with my MES and I have smoked down into the low twentys. Lucky I guess. Looking good there you will have a happy crowd indeed.
this forum, it rocks, havin a hard time getting my chores dun. too much good stuff here to read and drool over. I think I mite of gained a few pounds just lookin.
Well I finished up the meat and headed out the door so fast we weren't able to get any finished pics...
Meat looked great! It tasted good but not great...
I will need to find some good rubs that hold their flavor a bit more. The one my wife made had a good look and initial taste, but it was a bit mild.
Any suggestions are appreciated.
Not bad for my first time. I will enjoy trying out different times and temps and rubs.
I'm sure I will be sending out some PM's next time I fire it up.
Thanks everyone for your help.
If I want a great chicken out of my MES I do two things. First, I use a compound butter with garlic and herbs in it and spread it around under the skin every where I can get it - even down into the thighs. Second, try spatchcocking the bird and removing the keel bone and smoking it flat. Not only does it make it much easier to check temps in the 2 breasts and 2 thighs, but the bird will cook faster in the smoke than a whole round bird. CHeck out the color on that bronzed beauty! (the chicken)