Enrico Brandizzi
Babbling Farker
- Joined
- Dec 16, 2013
- Location
- Rome, Italy
Hello Guys and Gals,
I would like to inform Y'All I have changed my mind.
Recently I stopped adding smoke to my chicken due to my family tastes. And all was on rub and drippings flavour. Excellent for the rest of my family but not for me.
This time I want to taste some smoke on my chicken and I choose 1 cherry chunck.
My 26" kettle was settled with vortex and vortex was fulfilled with 1,5 regular chimney.
Meanwhile I oiled (peanut oil as usual) chicken drumsticks and quaters and some rubbed with Big Boppa Smokers Little Luise's seasoned garlic salt and some with Desert Gold (both very good but Little Luoise's standing over the other, IMO).
I used thoothpics to block skin: it works perfectly.
When briquettes were ready I settled the kettke and let the T raised.
Some minutes later I put in the meat grate already fulfilled with chicken. I placed 1 cherry chunck just over the vortex and closed the lid.
This cook was at 400-450F and lasted 1 hour.
Result was muche better than usual chicken. More tasty and as said great rubs.
Family said it was a little oversmoked but not for me me.
Next time I will pull off wood chunck earlyer, maybe after 15 minutes or so.
Thanks for stopping buy.
Enrico
IMG_1600 by Enrico BBQness, su Flickr
IMG_1607 by Enrico BBQness, su Flickr
IMG_1614 by Enrico BBQness, su Flickr
IMG_1652 by Enrico BBQness, su Flickr
IMG_1639 by Enrico BBQness, su Flickr
IMG_1663 by Enrico BBQness, su Flickr
IMG_1669 by Enrico BBQness, su Flickr
IMG_1676 by Enrico BBQness, su Flickr
IMG_1690 by Enrico BBQness, su Flickr
IMG_1692 by Enrico BBQness, su Flickr
Enrico
I would like to inform Y'All I have changed my mind.
Recently I stopped adding smoke to my chicken due to my family tastes. And all was on rub and drippings flavour. Excellent for the rest of my family but not for me.
This time I want to taste some smoke on my chicken and I choose 1 cherry chunck.
My 26" kettle was settled with vortex and vortex was fulfilled with 1,5 regular chimney.
Meanwhile I oiled (peanut oil as usual) chicken drumsticks and quaters and some rubbed with Big Boppa Smokers Little Luise's seasoned garlic salt and some with Desert Gold (both very good but Little Luoise's standing over the other, IMO).
I used thoothpics to block skin: it works perfectly.
When briquettes were ready I settled the kettke and let the T raised.
Some minutes later I put in the meat grate already fulfilled with chicken. I placed 1 cherry chunck just over the vortex and closed the lid.
This cook was at 400-450F and lasted 1 hour.
Result was muche better than usual chicken. More tasty and as said great rubs.
Family said it was a little oversmoked but not for me me.
Next time I will pull off wood chunck earlyer, maybe after 15 minutes or so.
Thanks for stopping buy.
Enrico
IMG_1600 by Enrico BBQness, su FlickrIMG_1607 by Enrico BBQness, su FlickrIMG_1614 by Enrico BBQness, su FlickrIMG_1652 by Enrico BBQness, su FlickrIMG_1639 by Enrico BBQness, su FlickrIMG_1663 by Enrico BBQness, su FlickrIMG_1669 by Enrico BBQness, su FlickrIMG_1676 by Enrico BBQness, su FlickrIMG_1690 by Enrico BBQness, su FlickrIMG_1692 by Enrico BBQness, su FlickrEnrico
