Heard a lot about smoking with Pistacchio shells, so I bought 10# to try with a whole chicken. Put about 2/3 a panfull in my Brinkman gasser. Smoke lasted about 20-30 minutes and they were all burned up. Ended up finishing the smoke up with some apple chunks. Started with EVOO and a mixture of salt, granulated garlic and lemon pepper. After 2 hours, had the greatest chicken ever. Thanks to all the help from everyone. Stoll have to master pics.
