My first attempt was a HUGE success! I think a whole chicken or two will be my 2nd attempt this weekend.
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I've been watching SmokingDadsBBQ on spatchcocking a chicken and looks not to bad.nemo wrote:I used to do beercan chicken. Once I learn to spatchcock the chicken, I never do it another way again.
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Mandy wrote:I meant Marcus post, he's like ninja slicer, he's nice he's nice he's nice, ....SWISH... he cuts your effin head off
Mandy wrote:I meant Marcus post, he's like ninja slicer, he's nice he's nice he's nice, ....SWISH... he cuts your effin head off
Good deal, but the wifey can't handle our grocery store chemical pumped chickens. Screws her stomach up and gives her bad headaches. They don't have all the chemicals like we do in most of Asia. Hell, most of their critters were alive less than 24 hours before they were eaten...hahairishrob wrote:Kroger has recently had bags of Perdue fresh chicken. 5 lb of legs, 10 lbs of leg quarters, bags of wings. All has been $1.00 a lb. Picked up a bag of the leg quarters & it had 10 in it. Those smoke good. Can get whole chickens for around $8
It is if I can do it right...haha BBQ joint out here did a smoked chicken special last week that was FANTASTIC! Skin to bone! hahaMarcus wrote:I'll do a couple whole chickens in an aluminum pan. Super easy and virtually no clean up. Smoked chicken skin isn't usually very good anyways.
Spatchcock it and smoke her at 265. Yummy chicken!!! If you wanna try something super tasty make this rub at home(butter binder) and make yourself Peruvian chicken.
Always wanted a UDS. I assume they are similar to my Oklaoma Joe's Bronco.gruntmedik wrote: ↑Tue Oct 03, 2023 12:54 amI do Smoked Scotch Eggs on my UDS.
Boil the eggs about 7 1/2--8 min. Just enough to peel without them breaking apart.
Wrap inside sausage of your choice. Just make sure to pinch the edges of the sausage together so it doesn't come apart when cooking.
Season with your dry seasoning of choice, and throw on the smoker about 260-275 for 90 min or so.
They are similar, but bigger I think. I built mine from a 55gal barrel.KYgundude wrote: ↑Tue Oct 03, 2023 2:40 pmAlways wanted a UDS. I assume they are similar to my Oklaoma Joe's Bronco.gruntmedik wrote: ↑Tue Oct 03, 2023 12:54 amI do Smoked Scotch Eggs on my UDS.
Boil the eggs about 7 1/2--8 min. Just enough to peel without them breaking apart.
Wrap inside sausage of your choice. Just make sure to pinch the edges of the sausage together so it doesn't come apart when cooking.
Season with your dry seasoning of choice, and throw on the smoker about 260-275 for 90 min or so.
Yeah mine is only 18". Yours is identical to the size of a standard Weber kettle. 22.5". 4.5 more inches on a round grate is A LOT more. You've got nearly 400sq in where I have like 250.gruntmedik wrote: ↑Fri Oct 06, 2023 8:20 pmThey are similar, but bigger I think. I built mine from a 55gal barrel.KYgundude wrote: ↑Tue Oct 03, 2023 2:40 pmAlways wanted a UDS. I assume they are similar to my Oklaoma Joe's Bronco.gruntmedik wrote: ↑Tue Oct 03, 2023 12:54 amI do Smoked Scotch Eggs on my UDS.
Boil the eggs about 7 1/2--8 min. Just enough to peel without them breaking apart.
Wrap inside sausage of your choice. Just make sure to pinch the edges of the sausage together so it doesn't come apart when cooking.
Season with your dry seasoning of choice, and throw on the smoker about 260-275 for 90 min or so.