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.
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Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
1 - WSM Mini
I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!
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