DennisArrow
Platinum Member
- Joined
- Jul 4, 2003
- Messages
- 766
- Location
- Sugar Valley, Ga
- Tractor
- Iseki TL 2300, Kubota RTV, Kubota B7610
Usually, we have a 12 to 14 pounder; but this year as I am cravin some fresh white bread, lots of mustard, and salt/pepper left over sandwiches am doing a 20. Kinda cold and windy here in N.W. Ga on top of the mountain so I guess I should plan on stokin the charcoal and wood till late tonight. Usually, we do this the day before and then serve the bird cold. Folks hoot and holler for not only seconds but more and more...........
In the past have always used Sweet Gum for the wood. Gives a very red/brown color to the bird externals with a sweet taste in the meat. Did a chicken a couple of weeks ago with hickory and got the typical darkish brown color with the hickory taste......HMMMM....what to do??????....have a few hours of cookin in the foil to get the temp up before I uncover it and begin the smoke..........God bless......Dennis
In the past have always used Sweet Gum for the wood. Gives a very red/brown color to the bird externals with a sweet taste in the meat. Did a chicken a couple of weeks ago with hickory and got the typical darkish brown color with the hickory taste......HMMMM....what to do??????....have a few hours of cookin in the foil to get the temp up before I uncover it and begin the smoke..........God bless......Dennis