SMoking some chickens...

[fracmeister]

Spathcocked, Oklahoma Joe Bronco drum smoker (hanging), lumps of pecan added. Cooking at 275. Last time I did it much slower. We'll compare.

[NapMaster]

Looking good!

[fracmeister]

FInished them off. The drum smokers make it too easy to get moist chicken with crispy skin. MUCH easier than the pellet grill or weber imho. Sorry that the "done" pic didnt get taken before the cutting began.

[Mr. Bones]

Ain't thing one wrong with yer "Done" pic, amigo...still makin me drool!

Delicious lookin yardbird!

[cgrover60]

Looking good. How are you liking the Bronco drum cooker?

[fracmeister]

for 189$ this was a real steal. I am yet to use it for a long cook but just having the xtra surface area and the ability to hang stuff has been great. It is taller than the better known pit barrel smoker and you can hang a whole rack without cutting them in half, folding or risking burning the bottom section

[cgrover60]

Good to know - thanks.

[mountainsmoker]

Looks good. How much time do you think you saved by spatchcocking your bird vs. doing it whole.

[fracmeister]

Not sure time saving like how you are thinking is relevant. I like to slice up the bird just like I do turkeys (someone cheated on the one that is cut up). In that case the spatchcocking makes it simpler for me to slice the way I like to do it. (which is 90 degrees to what you see someone did here)

[barelfly]

I have MCS....and been looking at some $$$$ coolers. But this has me thinking if a drum smoker is what I should be looking for.

Hmmmmm. How’s the smoke flavor. I have an electric smoker that does well. But a bit lite on smoke flavor. I’m looking for something that has more of that. Thoughts?

or maybe I need to use my Weber more often.

[fracmeister]

I dropped in 3 golf ball sized pieces of pecan wood on the coals moe or less 1 at a time and got PLENTY of smoke for my taste.