I think I know how to properly smoke a chicken now

Smoked chicken #3

Today I made my third smoked chicken. Every time, I’m amazed at how steady the smokenator holds the temperature, between 225  and 250 F.  Not only was it easier than ever, but it was done on time! Four hours flat from lighting the charcoal to taking this picture. I actually got to eat while it was still daylight. It may not be purty, but it tasted wonderful! So delicious and juicy, mmm…

Not pictured are my second attempt at ribs and my first sad attempt at brisket. The ribs were good, but not great. The less said about the brisket…forget it. Lucky for me, I found a website I can spend hours until the next try.

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2 responses to “I think I know how to properly smoke a chicken now

  1. smoked meat is great but the best is DEEP FRIED TURKEY