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Unread 02-27-2013, 08:13 AM   #10
HankB
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Join Date: 01-16-12
Location: Winfield, IL
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Quote:
Originally Posted by Muscrat View Post
I cut the back bone out and trimmed it out so it lays flat. To I need to put it in a shallow pan with butter in the bottom?
It can go right on the grill grate but not too close to the charcoal. If you were using a Weber, you would want to do indirect cooking. If you are using a smoker with a separate fire box, then you're set.

I don't believe that fowl benefits from a long slow smoke like pork and beef. Just start the fire and let 'er rip!

Since the meat is milder flavor, I go with milder smoking woods like apple, cherry, oak and/or maple.
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