2 Whole Chicken Fryers 5 Lbs. each with
sprinkled rubs (1st time electric smoking)
½ hour preheat 225* F with 2/3 filled RO
water in pan and vent closed.
I smoked at 225*F for 3 ½ hours with
mesquite dead/dried twig pieces at beginning. I added mesquite again at 1 hour
and 2 hours into smoke. The chickens were done and tender, but not falling off
the bone. They could have gone 4 hours or more. (Did not have thermo-probe for
checking internal temperature of the meat yet)
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