Four Birds of a Feather

[chilerelleno]

Started four birds brining yesterday about 2:00PM, pulled them out this afternoon about 1:30PM, spatchcocked, rubbed and fired up the CCSV24.
Full water tray over Apple & Cherry and maintaining 250'-275'.
Once I get these up to an internal temp of 160', I'll move them on to the grill to crisp the skin.

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• chilerelleno
• Nov 12, 2016

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• chilerelleno
• Nov 12, 2016

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• chilerelleno
• Nov 12, 2016

More to come...

 

[b-one]

Looking good,anymore info and pics of the smoker?

 

[chilerelleno]

Looking good,anymore info and pics of the smoker?

Its a Camp Chef Smoke Vault 24" (CCSV24), acquired it a few weeks ago and am very happy with it so far.

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• chilerelleno
• Nov 12, 2016

Rub
.5 C Smoked Paprika
1.5 C McCormick Montreal Chicken seasoning

Smoked at 250'-275' till an internal temp of 160', then flipped the birds (LOL) and turned the temp up to 300'+ to try and crisp the skin.
I was going to use my Char-Broil grill but decided to see if the smoker could do it.
Skin wasn't crispy, a bit chewy, but was still mighty tasty.

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• chilerelleno
• Nov 12, 2016

Money Shot

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• chilerelleno
• Nov 12, 2016

 

[b-one]

Thanks it looks nice and roomy,chicken looks tasty as well!

 

[chilerelleno]

Thanks it looks nice and roomy,chicken looks tasty as well!

Thanks, it was very tasty.
Yes, plenty of room, could do six spatchcocked birds and have plenty of room for sausages, veggies or whatever.

 

[donegotfat]

I am super stuffed from dinner, but darn it if that doesn't look good enough to have a drumstick right now.

 

[SmokinAl]

Those are some good looking birds you have there!

I bet they were tasty!

Point!

Al

 

[bdskelly]

Nice meal my friend.  Love that Vault.  point B

 

[chilerelleno]

Those are some good looking birds you have there!

I bet they were tasty!

Point!

Al

Tasty they were, thanks for the compliment and Point.

Nice meal my friend. Love that Vault. point B

Thanks, the Vault is nice.
Thanks for the point.