Oh, I didn't list it in my response but I put it in a cooler till like 3pm with towels cause I remember reading that somewhere in this thread.
Bill's chicken going on now Going on with the ribs so the grill will be at 249 for the first hour to hour and a half of the chicken being on there, then I will crank up the heat to somewhere around 354 and start basting with the sauce
Taking votes now 356 Or 369 Make your voice count! Voting ends sometime between 15 minutes and 45 minutes from now whenever I decide to pull the ribs
I get irrationally excited when I'm going to smoke something, so I'm doubly excited to be smoking a pork butt and a rack of baby backs (usually prefer spares, but these were on sale) this weekend. I think my buddy is bringing over another chub of bologna to smoke for his restaurant too.
as for chicken, I've only done wings so far on the OK Joe. I used to smoke tons of thighs on the kettle. this will change soon.
Why not just cut em in half? I never buy chickens already halved, they cost more per pound and arnt cut and cleaned up as I like so I end up still spending time preparing them I like spatchcock, and it will work fine with bill's recipe, I have just found that halves are easier to handle
to answer the initial question, it’s because I am a big dumb dumb and need to have my hand held while I figure out how to do these things. but yes, buying a whole chicken and butchering it myself makes sense.
If you really want to follow billdozer s methods exactly, you have to hatch and raise the chicken yourself and kill and clean it
I'm just letting go and when it's done, it's done. if it corresponds with a meal time, so be it. the zen segment of the drinking.
Also, what's y'all's soundtracks to smoking? I keep going back to Fela Kuti. Aside from the sexist lyrics, highly recommend.
Nathaniel Rateliffe & The Night Sweats station on Pandora with my like algorithm figured in. I get a healthy mix of soul, blues, & Americana/folk going and it feels oh so right mixed with beer & bbq.