My first try last week with fish did not turn out well. Fillets too small, cooked too long at too high a temperature and didn't dry of from brine which made them very salty. Had to throw them out.
Now I would like to try chicken on my 30" Masterbuilt Smoker.
Any simple suggestions?
Please advise on temps, time and whether to brine or not.
Hot smoke or cold?
(Many years ago, over 20, I had a smoker that I only used a couple times, but smoked a chicken and it was great)!
Thanks, Jerry
Now I would like to try chicken on my 30" Masterbuilt Smoker.
Any simple suggestions?
Please advise on temps, time and whether to brine or not.
Hot smoke or cold?
(Many years ago, over 20, I had a smoker that I only used a couple times, but smoked a chicken and it was great)!
Thanks, Jerry