Looking good, Zach. As stated, a nice easy meal that everyone loves to eat. That rub looks more of a corser grind, which I prefer.

@TheAmericanSmoke

Жыл бұрын

It’s one of those seasonings that has some corse grind and some fine. Definitely a winner. Thanks for watching! Smoke on!!!

Thanks Dude! - Cheers!

@TheAmericanSmoke

9 ай бұрын

Smoke on!!!

Looks delicious, I smoked 2 birds breast side down for Easter and my kids loved it. Super moist with crispy skin. Keep up the great work.

@TheAmericanSmoke

Жыл бұрын

Was there a blank spot in the beginning of the video when you watched it?

@lorenoconnor5789

Жыл бұрын

@@TheAmericanSmoke yes there was.

@TheAmericanSmoke

Жыл бұрын

Something went wrong with the upload. Not sure if I should take it down and republish. That’s frustrating. Thanks

Great minds. I did two birds on the rotisserie on the Weber Performer. Pecan chunks, Blues Hog seasoning B&B charcoal briquttes,

@TheAmericanSmoke

Жыл бұрын

How do you like the Blues Hog?

@johnmanthey2683

Жыл бұрын

@@TheAmericanSmoke I used the Blues Hog Sweet and Savory. I brined the birds overnight in the large Briner Bucket, available on Amazon. I like those as they have their own locking baffle plate to keep the meat submerged. I have the Only Fire rotisserie for my 22" Performer. I like it because it has a counter balance and the spit forks have four prongs to really secure the meat. I had the charcoal baskets with pecan chunks and a drip pan in the middle. Kept the temp about 300. Talk about juicy and tender, wow. Had a wing, thigh and leg for supper. Took another wing, thigh and leg for another supper, sliced and chopped as much of the rest fo chicken salad and put the rest of the bird in the freezer for some homemade smoked chicken noodle soup. The smaller bird was for my neighbor. Sorry for the long answer but, that's the whole story. If I had your email I'd send you the pics.

@TheAmericanSmoke

Жыл бұрын

Sounds like an excellent cook. Are you on Facebook?

@johnmanthey2683

Жыл бұрын

@@TheAmericanSmoke Yes I am.

@TheAmericanSmoke

Жыл бұрын

Share your pictures on my Facebook group. American Smoke Carnivores. It’s a good group

Good looking chicken. How does the smoke flavor of the camp chef compare to using a smoke tube with wood chips in your pit boss vertical smoker. Is it worth the investment.

@TheAmericanSmoke

Жыл бұрын

I would say that the flavor is a little more distinct in the Camp Chef Pro. Not drastically different though.

good day ,what do think of adding apple juice to the water tray?or adding spice to plain water?

@TheAmericanSmoke

Жыл бұрын

I’ve never added anything to my water pan. I would think that the water would reduce down and leave whatever was left in the pan. Let me know if you try it though. Smoke on!!!

I recently bought the Camp Chef Woodwind Pro 36, and i was curious how long it took you to slow cook the chicken at 225? I’m just trying to prep my cook times since I’m planning to do a few different meats.

@TheAmericanSmoke

11 ай бұрын

Plan for around 3.5-4 hrs

Great cook! Can you link that cutting board / tub?

@TheAmericanSmoke

7 ай бұрын

I’m not an affiliate so I can’t offer you a discount, but here is their website. bbqdripez.com/collections/prep-tub?gad_source=1&gclid=Cj0KCQiAsburBhCIARIsAExmsu5IYatax-U2Gle1ljzvdNxmq78IpLuZXMUWIXQf4t-Q-dchiauUJNYaAncEEALw_wcB

Why did you go breast side down instead of up?

@TheAmericanSmoke

Жыл бұрын

This was low and slow. I wanted the breast closet to the heat deflector plate so it would come up a little faster to not over cook the dark meat. I’ve only done it that way a few times. I have gotten consistently good results with it though. Thanks for watching! Smoke on!!!

@karlkrasnowsky3895

12 күн бұрын

You're not going to get crispy skin with l&s, but it looks great nonetheless.