Last night I smoked a whole chicken. I used a simple S&P rub and cooked it at 225 for 2 hours, then bumped it up to 375 for 30 minutes The taste was great. But I was disappointed with the color. I can never get any of my food to have that deep, dark color on anything I ever smoke on my Traeger.
I see others who own a Traeger and they always have beautiful amber, wine colored pork butts, ribs, and chickens. Mine never look that way. Here are a few examples.
I have no idea what, if anything, I'm doing wrong.
Any advice, suggestions, tips, methods, etc., would be greatly appreciated.
Peace.
I see others who own a Traeger and they always have beautiful amber, wine colored pork butts, ribs, and chickens. Mine never look that way. Here are a few examples.
I have no idea what, if anything, I'm doing wrong.
Any advice, suggestions, tips, methods, etc., would be greatly appreciated.
Peace.