I like to soak chicken pieces in Open Pit for 5 or 6 hours and then smoke then and baste with it until they are done, really great flavor.
I raised on Open Pit, my Dad always had gallon jugs of it.
Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
Magma Newport - Gasser (on the Boat)
1 - Terracotta PIG
1 Masterbuilt Modified Smokehouse
[COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)