So here is the first whole broiler going in to the smoker. I have done dry rub, I start out with 250F for the first hour then lower it to 200F. Dose sounds right or is it the other way around?
Will post picture after the broiler comes out of the smoker...... I mean every one have see a dead chicken be fore the smoker.....
Will post picture after the broiler comes out of the smoker...... I mean every one have see a dead chicken be fore the smoker.....