Mike
Well-Known Member
Bird never goes in the pan unless planning on gravy from the drippings.
Until today. This is at 120 degrees, throwing in the veggies and continuing to smoke for a while.
Currently at around 135, gonna smoke it a bit longer, then crisp the skin at high temp.
Hoping the veggies actually get done in this process, never done this before.
Until today. This is at 120 degrees, throwing in the veggies and continuing to smoke for a while.
Currently at around 135, gonna smoke it a bit longer, then crisp the skin at high temp.
Hoping the veggies actually get done in this process, never done this before.