First off, gotta give a big thanks to everyone here. I do not spend nearly as much time sharing as I would like, but I do constantly hop on for some quick advice from all the folks on the site. So thank you for sharing! I can't imagine how much money would have been wasted without your help.
I bought a WSM last spring and have done a few butts, ribs, wings, and some brisket (my brisket needs some work...lol). It goes without saying that I would smoke much more if there were more time! ( true for everyone on here, i think)
Anyway, I have the bird in the brine and I am shooting for about 4 hours soaking. I have a rub put together for use. I also have hickory on hand although I think I am going to go grab some cherry or apple (which do y'all prefer?). I hear hickory is a bit rough for chicken.
I'm Planning on about 3.5 to 4 hours from what is said on here, but it will be to temp regardless (170-175). So the only thing I guess I am still unsure about is the amount of smoke. Do I hit it with smoke the whole time or just the first hour or so?
Thanks again... I appreciate any and all tips...
James
I bought a WSM last spring and have done a few butts, ribs, wings, and some brisket (my brisket needs some work...lol). It goes without saying that I would smoke much more if there were more time! ( true for everyone on here, i think)
Anyway, I have the bird in the brine and I am shooting for about 4 hours soaking. I have a rub put together for use. I also have hickory on hand although I think I am going to go grab some cherry or apple (which do y'all prefer?). I hear hickory is a bit rough for chicken.
I'm Planning on about 3.5 to 4 hours from what is said on here, but it will be to temp regardless (170-175). So the only thing I guess I am still unsure about is the amount of smoke. Do I hit it with smoke the whole time or just the first hour or so?
Thanks again... I appreciate any and all tips...
James