CaseT
TVWBB Platinum Member
Spatched a bird. Dry brined overnight. Seasoned with pepper, garlic and onion powders, paprika.
Typically this would be a shorter cook, however bonehead me forgot that the water bowl was in. Usually I never have it in the smoker but with the fire ban all summer I forgot it was in there. So even though the pit temp was high it was still an indirect heat. No big deal we didn’t have a set dinner time.
Bird turned out great and the skin was still nice and crispy.
Typically this would be a shorter cook, however bonehead me forgot that the water bowl was in. Usually I never have it in the smoker but with the fire ban all summer I forgot it was in there. So even though the pit temp was high it was still an indirect heat. No big deal we didn’t have a set dinner time.
Bird turned out great and the skin was still nice and crispy.
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