This is a reciepe that we do in the oven and really like the flavor that the herbs, balsamic, and pancetta bring to the chicken. So, why not try it on the smoker.
Went on with temps 200-225 the first hour or so, but finally got them up to 225-250 for the remainder. Wanted to make sure the skin crisped up - which it did nicely. Used pecan just because I just bought some and had never tried it.
It was probably on a bit too long, 3 1/2 hours, because I screwed up and put the temp probe in the breast meat. That never got over 152. Checked the thighs and they were over 180, so pulled if off. It was very tender and suprisingly juicy, given how long I cooked it. The smoke was maybe a bit heavy, but I can lighten that up next time. The herbs, balsamic and pancetta flavors still came through.
I also did 1/2 an Acorn squash with butter, brown sugar dusted with S&P and fresh ground nutmeg. Wow! That was really good. On about 3 hours. The top (cut surface) of the squash was a little dry, but not bad. The flavor was fantastic. You have to try this.
Qview follows:
Hope you enjoy this reciepe!!
Went on with temps 200-225 the first hour or so, but finally got them up to 225-250 for the remainder. Wanted to make sure the skin crisped up - which it did nicely. Used pecan just because I just bought some and had never tried it.
It was probably on a bit too long, 3 1/2 hours, because I screwed up and put the temp probe in the breast meat. That never got over 152. Checked the thighs and they were over 180, so pulled if off. It was very tender and suprisingly juicy, given how long I cooked it. The smoke was maybe a bit heavy, but I can lighten that up next time. The herbs, balsamic and pancetta flavors still came through.
I also did 1/2 an Acorn squash with butter, brown sugar dusted with S&P and fresh ground nutmeg. Wow! That was really good. On about 3 hours. The top (cut surface) of the squash was a little dry, but not bad. The flavor was fantastic. You have to try this.
Qview follows:
Hope you enjoy this reciepe!!
