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Seasoned it yesterday and did 2 chickens today. 30 minutes on smoke and 90 on high. I don't think I will ever use my oven again for anything other than cheesecake but maybe the Traeger can do that too. I used the Traeger Hickory pellets. I think I am a addict, trying to figure out what all I can smoke.
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nice lookin' birds..........sigpic
it's all good my friend.......... -
Hmmm... Those birds look familiar... And tasty, well done...Originally posted by esquared View PostSeasoned it yesterday and did 2 chickens today. 30 minutes on smoke and 90 on high. I don't think I will ever use my oven again for anything other than cheesecake but maybe the Traeger can do that too. I used the Traeger Hickory pellets. I think I am a addict, trying to figure out what all I can smoke.
And welcome to the forum...
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Not to mention the occasional campfire
My --->
PaulComment
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Great birds there!
Welcome from Dayton!!Brian
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from DelaWhere, and great looking birdage!
Drinks well with others
~ P4 ~
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Nice looking birds..
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Nice color on them! They look delicious! from Kentucky!
Becky
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Nice Job on Dem Boids!!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
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Ayeh I like your method also I do the same keep it at smoke for 30 minutes then I open the taps and let it run up to about 300° get that skin nice and crispy..... I pull them when I hit the rite internal temp I don't study the time really.Originally posted by esquared View Post
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From PA!! Nice looking birds. Try some of Rich's brine and do that. I think you will enjoy it even more.
Ed
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