Been awhile since I have posted. I am a frequent outdoor cooker, frequent reader of this site but infrequent or in spurts forum posting person
I have been itching to get the Yoder Wichita Loaded out, but the older I get, the less motivated I am to babysit a 250deg stick burner for 8 hours in 100deg summer heat
Today I broke out the R2-D2 for a 2.5 expected hour Smoked Chicken cook with Apple Wood
Chicken brined in Slaughterhouse Brine for 5-6 hours, roughly rinsed, skin pulled back, rub sprinkled on the meat and skin placed back over the meat
I have been itching to get the Yoder Wichita Loaded out, but the older I get, the less motivated I am to babysit a 250deg stick burner for 8 hours in 100deg summer heat
Today I broke out the R2-D2 for a 2.5 expected hour Smoked Chicken cook with Apple Wood
Chicken brined in Slaughterhouse Brine for 5-6 hours, roughly rinsed, skin pulled back, rub sprinkled on the meat and skin placed back over the meat