Little man aka Blake is back again with another one of his cooks. Doing another chicken again, this time, he rubbed it down with the leftover sweet heat rub from last week's Pork Butt.
We also did up a veggie tray with garlic, crushed ginger, olive oil and sprinkled some of the rub on there as well.
At 3:13pm, we light the fire and about 30 minutes later, Blake added the chicken and the veggies tray. The internal temperature of the chicken was 31C and the rangehood was sitting pretty at 300F.
For our smoke source, we used a chunk of cherry wood.
At 4:25pm, the rangehood had dropped to a satisfactory 260F and the internal temperature was at 49C.
Thanks to the cherry wood, the smoke was billowing out and smelled great.
We also did up a veggie tray with garlic, crushed ginger, olive oil and sprinkled some of the rub on there as well.
At 3:13pm, we light the fire and about 30 minutes later, Blake added the chicken and the veggies tray. The internal temperature of the chicken was 31C and the rangehood was sitting pretty at 300F.
For our smoke source, we used a chunk of cherry wood.
At 4:25pm, the rangehood had dropped to a satisfactory 260F and the internal temperature was at 49C.
Thanks to the cherry wood, the smoke was billowing out and smelled great.