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Four Birds of a Feather

chilerelleno

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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.







More to come...
 

b-one

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Looking good,anymore info and pics of the smoker?
 

chilerelleno

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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.



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.



Money Shot

 

b-one

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

chilerelleno

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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

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

SmokinAl

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Those are some good looking birds you have there!

I bet they were tasty!

Point!

Al
 

bdskelly

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Nice meal my friend.  Love that Vault.  point B
 

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