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Hey Cajun, the chicken looks pretty darn good. I have a couple of questions though. 1) What's the foil for and 2) How's that JM stuff taste? Spicy? Sweet? etc...
That is some fine lookin bird. I'm not sure what the probe in the orange is. I have never used a thermometer. Why not stick it in the chicken? Thanks for the view!
Good looking chicken there! Never heard of Jack Miller's...any good? We used to do a rub/sauce exchange here before the crash and have sent and received some pretty fine stuff. Interested in some of our finest local sauce? (St. Louis/Kansas City/Branson etcetera)
Thanks everyone. Foil was there, because I don't have a baffle. Breasts were getting a little dark at the end. The orange is used to hold the temp proble so I can know what temp I am smoking at. Had another probe that I was using to check chicken temps. The sauce is not spicy, but very greasy. It tastes great though and keeps the chicken basted. Sounds good rivet. I can hook you up with some good sauces and spices. I smoked it with Pecan...
Holds the probe so you can keep an eye at temp at grate level. Most use a potato and just have the probe stick out about an inch, the last part of the probe is where the sensor is.