Pa_BBQ
is one Smokin' Farker
I decided today I wanted to cook some chickens so decided to try brining them.
Originally my plans were to cook them on my offset (3 of them) with the idea that I can learn how to cook chickens this way for times I need to cook a lot of them.
But after searching cooking methods I read that chicken takes on smoke very easy, so hot and fast is better so now looking for the best method for cooking these.
I have a BGE that I could use instead, allowing less smoke, and will work for 3 smaller chickens, but not an option if I ever want to do a lot of them.
Do any of you cook chickens on an offset and not get too much smoke flavor?
If I use the offset will be cooking with Cherry Wood, but again do not want to get chicken over smokey.
I am still searching cooking methods, but figure while I am searching may get some advice on here.
Originally my plans were to cook them on my offset (3 of them) with the idea that I can learn how to cook chickens this way for times I need to cook a lot of them.
But after searching cooking methods I read that chicken takes on smoke very easy, so hot and fast is better so now looking for the best method for cooking these.
I have a BGE that I could use instead, allowing less smoke, and will work for 3 smaller chickens, but not an option if I ever want to do a lot of them.
Do any of you cook chickens on an offset and not get too much smoke flavor?
If I use the offset will be cooking with Cherry Wood, but again do not want to get chicken over smokey.
I am still searching cooking methods, but figure while I am searching may get some advice on here.
