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Hinotori
Sustainability Master
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Corn finshed and fatted CCX 1/2 chicken, 5.08lb. Covered in warm bacon grease, redman salted and black peppered. I got it on the electric smoker with dead apple branch wood chunks for smoke. Going for low and slow 225F ~ 250F, with a target thigh temperature 168F. Needs about 45 minutes cooking time per lb and 1/2 hour rest covered.
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Every meat I've cooked in this electric smoker has been delicious, thanks to this a handy chart for selecting smoke wood.
View attachment 26956
I'll let you know how chicken turns out.
Jesus is Lord and Christ
Alder actually works for everything as it's very neutral. It's often a main part of pellets from some companies with just some of the main flavor wood blended in. Have to check on pellets. Stuff we gets is single wood.