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Old 12-18-2011, 06:14 PM   #1
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Sunday Dinner was Smoke/Roasted Chicken
Trying some sample spices for a smoke/roasted chicken with butter and stuff.


Smoked at 165 degree pit temp for 2 hours.




After 2 hours of smoking we roasted at 425.


Internal thigh temp was at 170 degrees so time to pull.


Dinner is Served.


We really love the versatility of a pellet smoker/grill.

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Old 12-18-2011, 07:58 PM   #2
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Man! Good job!!!!!!!! Grub looks awesome!
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Old 12-18-2011, 08:30 PM   #3
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Looks like a very happy chicken! Nice!
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Old 12-18-2011, 08:36 PM   #4
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Beautiful. I'm jealous. Smoking season is over for a few months here.
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Old 12-19-2011, 02:55 PM   #5
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Quote:
Originally Posted by Rocklobster View Post
Smoking season is over for a few months here.
May I asked why?
If so that is really sad.
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