First big smoke on the Camp Chef

[DougE]

I got a bunch of split chicken breasts on sale last week and smoked them up on the new Camp Chef SG24. I forgot pics of the loaded grill, and no plated pics since this batch is getting vacuum sealed and put in the freezer.

 

[SmokingUPnorth]

Looks good. How do you like the new smoker. I always put my chicken either in the oven on broil or a hot grill to finish it off and crisper the skin up

 

[SmokinAl]

We love pulled chicken & yours looks delicious!
We just take the skin & bones & boil them down for broth.
Al

 

[DougE]

Looks good. How do you like the new smoker. I always put my chicken either in the oven on broil or a hot grill to finish it off and crisper the skin up

I like the new smoker pretty well so far. The grate temp was running higher than the controller was reading, but I kind of expected that there would be a difference due to the location of the grill's probe.

I would have crisped up the skin if I was going to serve the breasts whole, but this load was all for pulled chicken.

We love pulled chicken & yours looks delicious!
We just take the skin & bones & boil them down for broth.
Al

I love keeping a bunch of pulled chicken in the freezer since there is so much you can do with it. I vacuum seal it in 1 pound packs so we don't have to thaw a huge pack out if we just need a little for salad or a few sammies. I may start doing broth with the skin and bones, but just tossed them this time.

 

[SmokinAl]

I love keeping a bunch of pulled chicken in the freezer since there is so much you can do with it. I vacuum seal it in 1 pound packs so we don't have to thaw a huge pack out if we just need a little for salad or a few sammies. I may start doing broth with the skin and bones, but just tossed them this time.
[/QUOTE]

Best broth ever! It makes killer white bean soup!!
Al

 

[disco]

Great choice for a cook!