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Cherry-Smoke Chicken Results

Smokin' ToddSmokin' Todd Posts: 1,104
edited 3:04PM in EggHead Forum
In review I smoked 4 leg quarters(with about a half a stick of butter under the skin of all, kosher salt, black pepper, onion and garlic powder, and montreal chicken seasoning with my newly purchased charwood and 3 nicley sized cherry chunks).
The burn went for 3 hrs 15 min. I mopped them with STUBBS Brand Baste after the 1st 2 hrs. I let them sit for about 15 minutes when i took them off.
man were they tasty. Juices squirted in all directions when i put the knife to it.
The only thing i need to change is to try the wood and chunks on the Egg(i used my Brinkman h2o smoker)...that way I would have temp control. Ohhhh the Egg...how i miss you.

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    Smokin' Todd, When ya can cook like that, how can the "Egg" help ya? Sounds great! Keep em both if you get the BGE.
    C~W[p]

  • Smokin' ToddSmokin' Todd Posts: 1,104
    Char-Woody,
    The Egg gives me the power to set percise temp control. Alli can say is that i smoked that chicken between 200 -220....my temp gauge needle was on "Ideal" through the whole smoke.

  • TeslamaniaTeslamania Posts: 144
    Smokin' Todd,[p]Buy a thermometer for your grill like the BGE dome thermometer. Or, use the polder in a piece of wood, cork or other thing and use that to monitor the temp.

  • Char-WoodyChar-Woody Posts: 2,642
    Teslamania, By golly thats a pretty good idea. I think Cat also suggested the potato on the grill to monitor grill temperatures. The only problem with using the polder probe in the dome would be temperatures exceeding 380 degrees F ruining the sensor. I might try that for grins next cook.
    Thanks..C~W[p]

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