@@BakersBBQ thank you. I saw the 250 on the screen but just prior you had mentioned bringing the temp up (which apparently referred to just the internal temp with time not smoker temp). Thanks for the reply.
Thanks for watching Pat-dirtybird! I would say 8-10 times…I added every 30-45 minutes and the total cook took 6 hours. Note I was using apple which is not as strong as hickory for example so that amount of smoke was fine but if using something stronger like hickory I would only add chips the first 2-3 hours. If not already please subscribe to my channel and like the video…Happy Smokin 👍🏻
Those hanging spatchcock chickens turned out great! Looks absolutely delicious!
Thanks Brother! They were juicy and falling apart 👍🏻
I'm gonna have to try this. Looks delicious!
@@mikemcshea5919 you won’t be disappointed! Thanks for watching!
How many times did you have to reload the woodchips? Does the smoker come with the temperature probes?
About every 30-min for the first couple of hours & nothing after that.
Looks good!
Thanks TJ, they turned out great!
Did you have the smoker temp at 250 the whole time?
Yes I do 👍🏻
@@BakersBBQ thank you. I saw the 250 on the screen but just prior you had mentioned bringing the temp up (which apparently referred to just the internal temp with time not smoker temp). Thanks for the reply.
@OttoTheWeim that’s correct. Thanks for watching Otto!
How many Wood refil you put in total
Thanks for watching Pat-dirtybird! I would say 8-10 times…I added every 30-45 minutes and the total cook took 6 hours. Note I was using apple which is not as strong as hickory for example so that amount of smoke was fine but if using something stronger like hickory I would only add chips the first 2-3 hours. If not already please subscribe to my channel and like the video…Happy Smokin 👍🏻
Sorry but you lost me at Parkay butter. Parkay is NOT butter
Correct, Parkay is not butter, but it makes for a good injection.
You were reading my mind