Matt Ellis
New member
Hey all,
A few weeks ago I pulled off my first smoke, some spareribs that turned out great. A lot of (ok all!) the credit goes to this community and the info I found here.
This weekend I'm looking to smoke up some chicken and just curious on what tips everyone has for that? I'm thinking I'm gonna spatchcock a full bird and rub it. Reading on the VWBB recipe section it seems like I don't have to be too particular about temp for this one right? Is there a specific ball park I should be looking for though? I'm assuming it's something in the range of 300-350. If it is, how full do y'all get your charcoal grate and then how many lit briquettes do you toss on? I went with the tin can Minion method for the ribs and that was great, but assuming I should just go traditional Minion for this cook as I want to get the temp up more than where it was for the ribs.
Thanks!
A few weeks ago I pulled off my first smoke, some spareribs that turned out great. A lot of (ok all!) the credit goes to this community and the info I found here.
This weekend I'm looking to smoke up some chicken and just curious on what tips everyone has for that? I'm thinking I'm gonna spatchcock a full bird and rub it. Reading on the VWBB recipe section it seems like I don't have to be too particular about temp for this one right? Is there a specific ball park I should be looking for though? I'm assuming it's something in the range of 300-350. If it is, how full do y'all get your charcoal grate and then how many lit briquettes do you toss on? I went with the tin can Minion method for the ribs and that was great, but assuming I should just go traditional Minion for this cook as I want to get the temp up more than where it was for the ribs.
Thanks!