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smoked some whole chickens. Had them on the smoker for about 2 1/2 hrs. and then wrapped them in foil and finished them in the oven. Brought to 175 and pulled them and let them rest. The breasts were okay but the thighs and legs were tough and stringy.
What should I do? What do you guys do?
can you leave your meat in aroasting pan while smoking? Thought I saw somebody on BBQ Pitmasters do that last night.
I also thought I saw somebody trim the big fat layer off the top of their butt before smoking? Is this usual?
Also do you smoke fat side down or up or does it matter?
I am going to smoke two 10 lb. butts tomorrow. I will smoke them for about 7 hours, then wrapp in foil and put in oven for about 6 hrs. at 230 degrees. I then want to put them in a cooler for about 7 hrs. Will this be okay?????
Do I use a pan of water with my new Char-Broil smoker or not. Always did with my kettle type but dont see many folks on here using it with a smoker with a side fire box.
Hi everybody. Been smoking for about a year now. really love doing it. I started with a Brinkman kettle type but now I have a Char-Broil type with the side box. Have not fired it up yet. Trying to get any useful info about it. Love the site
I have just purchased a Char-Broil smoker/grill...the one with the side box. I have been using a Brinkman kettle type.
I see that this new one does not have a water pan. Is this common with a smoker with a side box? Is a water pan not needed? What do you recommend to place in the bottom to...