Gonna do a couple of beer can whole chiks this weekend. Done 'em before but gonna try a something diff...for me anyway. I've got both of them marinading in seperate zip loc bags and each w/a 16oz bottle of Zesty Italian dressing.
Here's my ???'s Do I rinse off the marinade or leave it on to smoke?? I usually probe the breast 'til it reaches *165. I'm using a ECB double door verticle w/Kingsford Blue and BGE Lump.
Do I need to use the water pan or delete?? I've used it before with great sucess but want to try for a crispier skin this time...I know I can toss it on the grill or in the oven for a kwik krisp but want to try to do it all in the ECB. (Yeah...I'm weird that way)
I'm using a combo of Alder and Hickory. What do you all like to smoke chiks with??
Thanks,
Roger
Here's my ???'s Do I rinse off the marinade or leave it on to smoke?? I usually probe the breast 'til it reaches *165. I'm using a ECB double door verticle w/Kingsford Blue and BGE Lump.
Do I need to use the water pan or delete?? I've used it before with great sucess but want to try for a crispier skin this time...I know I can toss it on the grill or in the oven for a kwik krisp but want to try to do it all in the ECB. (Yeah...I'm weird that way)
I'm using a combo of Alder and Hickory. What do you all like to smoke chiks with??
Thanks,
Roger