Anyone who doesn’t have one of these things really needs to get one. I am an absolute traditionalist when it comes to smoking. So I wouldn’t define what these do as smoking. I mean they do but the old school way of shoveling hickory coals under a hog all night creates a flavor you cannot replicate with these.
But that said these things are just so damn easy to use. It’s like having a second, outdoor oven that also imparts an adequate Smokey flavor to your choice of meat.
I never smoke this much. Once or twice a year usually. Just because of the time and effort involved.
So on tonight’s menu is beer can chicken. I forgot to get a picture of the “can” before I plopped the chicken on it. But my dad made these up a few years ago. A stainless pipe welded to a stainless plate. Fill it with beer of choice.
Tonight I used the bourbon stout in the picture. Then I made an injection of melted butter, garlic salt, lemon juice, Texas Pete and a little of the beer as well.
Poured what was left of the injection on the outside of the chicken then coated liberally with garlic salt, Cajun and chimichurri seasoning.
Hey, I remembered to get pictures tonight.
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It looks like senora chicken is giving the thumbs up.
Going to let her smoke for about an hour and a half at 225 and then turn the temp up to 350 for about 20 minutes.