My husband and I have 2 4lbish chickens in the smoker. Using an MES 30. We brined over night with a brine found on here, then rubbed down and put in the smoker. I have a few questions to make sure we are doing this right -
What is the proper way to lay or place the chickens in the smoker?
Should we put something in our water bin?
We have thermometer in the thigh area - is that right?
Should the chicken come off at a certain time and finish in the oven?
Thanks!
What is the proper way to lay or place the chickens in the smoker?
Should we put something in our water bin?
We have thermometer in the thigh area - is that right?
Should the chicken come off at a certain time and finish in the oven?
Thanks!