Folks,
Howdy. I'm SeanO from Yorktown, Virginia.
I've set up my ECB with the usual mods, and have some nice hardwood briquettes from Trader Joe's--they're all natural--and some mesquite wood chunks.
I picked up a lovely roaster chicken and a pound of Alaskan salmon to smoke tomorrow for my guests.
I'm going to brine my meats tonight and smoke tomorrow.
My one looming question is this: smoking times for chickens on the web vary wildly. I'll be picking up a precise thermometer tomorrow, so I'll know the temps at each stage of the process--but can anyone give me an idea how long a 5 1/2 lb bird outghta smoke?
I plan to start my bird out on the lower rack, then add my salmon about an hour before the guests arrive.
Any other advice?
Thanks in advance!
SeanO
Howdy. I'm SeanO from Yorktown, Virginia.
I've set up my ECB with the usual mods, and have some nice hardwood briquettes from Trader Joe's--they're all natural--and some mesquite wood chunks.
I picked up a lovely roaster chicken and a pound of Alaskan salmon to smoke tomorrow for my guests.
I'm going to brine my meats tonight and smoke tomorrow.
My one looming question is this: smoking times for chickens on the web vary wildly. I'll be picking up a precise thermometer tomorrow, so I'll know the temps at each stage of the process--but can anyone give me an idea how long a 5 1/2 lb bird outghta smoke?
I plan to start my bird out on the lower rack, then add my salmon about an hour before the guests arrive.
Any other advice?
Thanks in advance!
SeanO