Im new to smoking, and i've only done a bacon bomb and a whole chicken on a ECB. Both came out great.
I just purchaced a marterbuilt 2 door dual fuel smoker yesterday. I did a door seal, needle valve mod, and changed out the chip pan with a 8" cast iron skillet.
I 'm smoking 4 whole chickens for a bbq for a bunch of our friends at our campground. There bathing in a smokehouse brine since 11am today.
If these don't come out good, i'll be crushed.
Plan on smoking them at 225* for 4 hrs or so, then cranking up the pit temp to 325* to crisp up the skin. IT temp of 165*...
I just purchaced a marterbuilt 2 door dual fuel smoker yesterday. I did a door seal, needle valve mod, and changed out the chip pan with a 8" cast iron skillet.
I 'm smoking 4 whole chickens for a bbq for a bunch of our friends at our campground. There bathing in a smokehouse brine since 11am today.
If these don't come out good, i'll be crushed.
Plan on smoking them at 225* for 4 hrs or so, then cranking up the pit temp to 325* to crisp up the skin. IT temp of 165*...