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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.