gordon1
Senior Cook
long time no post
thinking about smoking some chickens tomorrow. been a while since I've done them. what wood would y'all use? I have cherry & maple chunks and apple chips.
I always use cherry for ribs and apple for butts. I've yet to use the maple. thought it might work well with chickens.
I've never done pulled chicken but have smoked chickens before but it's been a few years.
thinking about 275-300*. I know it's done when it's done but about 4 hours sound right? and for pulled chicken just do a rub and smoke? maybe mop from time to time, rest and pull?
any advice would be great. just gonna do pulled chix sandwiches.
oh yea I should note that I'm using a Chargriller offset type smoker.
thinking about smoking some chickens tomorrow. been a while since I've done them. what wood would y'all use? I have cherry & maple chunks and apple chips.
I always use cherry for ribs and apple for butts. I've yet to use the maple. thought it might work well with chickens.
I've never done pulled chicken but have smoked chickens before but it's been a few years.
thinking about 275-300*. I know it's done when it's done but about 4 hours sound right? and for pulled chicken just do a rub and smoke? maybe mop from time to time, rest and pull?
any advice would be great. just gonna do pulled chix sandwiches.
oh yea I should note that I'm using a Chargriller offset type smoker.