Afternoon all, havenâ€[emoji]8482[/emoji]t done a q-view yet but I figured I would tell about my “barnyard buzzard†(chicken) technique. I did two of them yesterday. One for my wife and I and one for the neighbors. Love to share my smoked meat.
I always start it the day before with a rubdown and an overnight stay in the fridge. At around 3pm yesterday I got the smoke rolling…I love orange wood and since I live in central Florida I have plenty around to get. Smoked them for about 3 hrs at 280 to 300 ….like my skin a little more done. What I love is my water pan….no plan water for me. I use a mixture of apple juice, apple cider vinegar and water.
Oh yah it was good. Next time Iâ€[emoji]8482[/emoji]ll send some pics.
I would Love to hear your way so i can give it a try.
I always start it the day before with a rubdown and an overnight stay in the fridge. At around 3pm yesterday I got the smoke rolling…I love orange wood and since I live in central Florida I have plenty around to get. Smoked them for about 3 hrs at 280 to 300 ….like my skin a little more done. What I love is my water pan….no plan water for me. I use a mixture of apple juice, apple cider vinegar and water.
Oh yah it was good. Next time Iâ€[emoji]8482[/emoji]ll send some pics.
I would Love to hear your way so i can give it a try.