1st smoke on my new mini

[Scott Zee]

Picked up a Perdue oven stuffer (8+lbs) and some wings to break it in tomorrow. Question...wings on top?? and apple or hickory for the smoke?? I'm gonna use the minion method and just foil the pan. Thanks everyone



Drink a little drink, Smoke a little smoke

 

[Jeff Padell]

I would recommend apple, bit milder (to me). I agree not water in the pan. I would say wings on the top grate as they will go on later and be done sooner.

The thing I have found in my personal experience is that you want the temp up close to 300 for chicken especially a roaster. But with a new WSM it will run hot anyway. If you do it low and slow you will get good chicken but the skin won't be crispy, from what I have found.

 

[Robert McGee]

Scott;
You might want to check this out. This is my current method for great chicken:

http://virtualweberbullet.com/chicken4.html

Keep on smokin',
Dale53

 

[Jeff Padell]

Just remember that the chicken skin is bad for you.

When I am trying to lose weight (which is almost always) my mantra is "if it tastes good, spit it out"