I was asked to smoke some chickens for a retirement celebration here at work. When I asked what they were wanting, I was given the URL for the Cajun Meat Company in Marietta, GA. While the site is quite sparse in just what they have and what to do with their product, I think you will get the idea. A fellow employee picked up the De-Boned Stuffed Chickens (4 W/Shrimp Dressing, 1 W/Cornbread Dressing and 1 W/Rice Dressing) and I got to smoke them here at work.
I spoke to Chad (at the Cajun Meat Company) and he advised 375° for about 1.5 hours. Night of the smoke, we had breeze and best I could do was 275° in the WSM. But, I persevered, relying on my Polder to ensure that the internal temp was satisfactory. (I kicked it up a notch using some apple pellets)
What a taste experience these were! If you are in the Atlanta area, I would highly recommend trying this sometime. Granted, quite pricey (probably has to do with raising boneless chickens
) but save for that special event.
I spoke to Chad (at the Cajun Meat Company) and he advised 375° for about 1.5 hours. Night of the smoke, we had breeze and best I could do was 275° in the WSM. But, I persevered, relying on my Polder to ensure that the internal temp was satisfactory. (I kicked it up a notch using some apple pellets)
What a taste experience these were! If you are in the Atlanta area, I would highly recommend trying this sometime. Granted, quite pricey (probably has to do with raising boneless chickens
