Split Chicken in a MES with Q-View

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Original poster
Jan 8, 2010
Findlay, Ohio
Put these guys in about an hour ago.  The seasoning is from a local BBQ catering that sells there rub in the local stores.  Smoking with cherry wood.  Will keep you guys posted.


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Here ya go,  Just finished eating one and have the other wrapped for lunch on monday.  Tasted pretty good, skin was not a "crisp" as I would have liked it, but not sure if I can get that with my 275 max temps.  But the meat had a nice smoke to it and was plenty moist.   I am enjoying smoking, cooking in ouside when its 18 out is kinda fun!


Well I have to say that your yard bird looks pretty darn good to me. Now I hope you tell the guys at work that you smoked it too.
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