Smoked 1/4 chickens in MES at 250F for 3 hrs. The plan was to move them to grill but started to drizzle when I was getting set up and forecast to start raining any minute. Left chicken in the smoker. Sooooo, it stops drizzling. Oh well, the chicken was quite tasty. I learned a few cooks ago to put seasoning UNDER the skin as well as on the skin as you are flavouring the meat not just skin which may or may not be edible.
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