When I smoke a whole chicken, I usually do the giblets along side the bird. I like to stuff whole birds with onion/apple/lemon/garlic chunks and that is what I put under the giblets. Since I was going to have the smoker going for other things today, my wife requested smoked chicken livers for dinner! First time doing a whole pan so this should be interesting. I didn't have any lemon today so just went with the onion/apple chunks. The key ingredient is Cavender's Greek Seasoning - a liberal coating on top.
Here they are just prior to putting into the MES30 at 260 deg. Pitmaster's Blend pellets in the AMNPS. I'll give them about 2 hours and see where they are. (The pan is a glass baking dish with foil on the bottom to aid in cleanup.)
Here they are just prior to putting into the MES30 at 260 deg. Pitmaster's Blend pellets in the AMNPS. I'll give them about 2 hours and see where they are. (The pan is a glass baking dish with foil on the bottom to aid in cleanup.)
