Merry Christmas everybody!
I am cooking a small chicken (5 pounds or so) on my egg today.
Nothing fancy, I halved it... rubbed it with olive oil and some of that Tony Cachere's creole seasoning.
I'm smoking with some cowboy lump and some chunks of dried out oak and pecan from neighboorhood trees.
That pecan wood smoke really gives the chicken a nice color and interesting flavor.
So, what are the rest of you up to today?