Decided it was time to do more smoking, using the Smoke Daddy, than just cheese so I purchased a chicken this afternoon. Did not get a chance to brine it but we did inject it.
Traeger setting on smoke with the Smoke Daddy using apple chips. Chicken going in.
At four hours I raised the temperature on the Traeger to 375 to finish.
Breast is at 170 degrees and inner thigh is at 180 so time to pull, foil, wrap in a towel and rest for 20 minutes.
Time to slice and dice.
Results: Chicken was very moist but it was a little too smoky. I had the SD running the total time so next time I will smoke with the SD for about two hours.
Traeger setting on smoke with the Smoke Daddy using apple chips. Chicken going in.
At four hours I raised the temperature on the Traeger to 375 to finish.
Breast is at 170 degrees and inner thigh is at 180 so time to pull, foil, wrap in a towel and rest for 20 minutes.
Time to slice and dice.
Results: Chicken was very moist but it was a little too smoky. I had the SD running the total time so next time I will smoke with the SD for about two hours.
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