Thread: Early Bird

Thx Feesh. This time I used some fresh hickory. I was up in Oktibbeha Co with my step son and his son helping set up a couple ladder stands a couple weeks ago and there was this hickory saplin bout 2 1/2 " in dia that was squarely in the way. I brought the last 3 ft home and cut it up. Made some great smelling smoke. May go back and get the rest..
i have some mesquite ima try next time. What's ur favorite?

I like apple wood for poultry, be careful with the hickory and mesquite. It can quickly get too strong on birds. I use an apple, pecan, hickory mix for pork and a pecan, hickory mix on beef. I'm not much on the mesquite myself, just my country taste buds, but if I did use it I would save it for beef.

I would only apply chips on the smoker 3 times during the first 1 1/2 hours. That will give you about all the smoke it can take, after that cover the wing tips and maybe the drumstick ends with a piece of foil coated with Pam.

Thx, some good tips rite there. I c u smoke ur chips... Why, and how long?

That's gonna be some good chicken. What you gonna do with them other 5 beers? That Deals Creole Seasoning should be good on there too. I'm with Feesh on lining your drip pan with heavy duty foil. Makes cleanup easy.

Originally Posted by ScottV

That's gonna be some good chicken. What you gonna do with them other 5 beers? That Deals Creole Seasoning should be good on there too. I'm with Feesh on lining your drip pan with heavy duty foil. Makes cleanup easy.

What beers?

I put it in the smoker in that pie pan to catch the drippings..

Lettin it "Rest", then give it the taste test..

Looks great! I bet it tastes wonderful.