I did 2 birds on the WSM, seasoned with What the Cluck rub that Grilla makes. Turned out awesome. The skin was blackened (not charred), crispy and fantastic. I removed the water pan and bottom rack and cooked it on high temp with all 3 vents open 100%. I tossed in 1 large chunk of cherry wood. Cooked in about 45 minutes. I ended up then doing the kids hot dogs on it.
The other bird I did on my pellet smoker. 375 for 1 hr or so. My wife seasoned that with some random seasonings and butter. She wanted a non BBQ option. I didn't get any of that as it was gone by the time I ate but everyone raved about it.
The other bird I did on my pellet smoker. 375 for 1 hr or so. My wife seasoned that with some random seasonings and butter. She wanted a non BBQ option. I didn't get any of that as it was gone by the time I ate but everyone raved about it.
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