M
mfalle
Guest
I used my Brinkmann Smoke King Deluxe for the first time this past weekend. I did a couple of whole chickens. 4 - 41/2 hours at 200-225 give or take. When reached an internal temp of 185 we took it out. It looked good, was nice and moist, but the taste was a disaster. No one in the family could eat it. What could I have done wrong. I just used Kingsford Charcoal. It seemed that the smoke was overpowering.