Can Goose, Duck, Chicken and Turkey be treated the same way?
So I'll get to smoke my first whole poultry this weekend, but I don't know what my wife is going to pick up tomorrow, it depends what's available and what's on offer.
The plan is to brine and spatchcock the bird, then smoke it in my WSM @ 350°F.
So do the four types of poultry require different procedures, or can they be treated equally?
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal