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Old 03-26-2014, 09:40 AM   #15
bronco fan: day 1, 1960
cooking up a victory

Join Date: Nov 2004
Location: in the kitchen
Posts: 9,525

whole or half chicken:
if you have a rotisserie unit in your cold smoker, definatly keep the birds whole and stuff the cavity with AROMATICS, like onion, apples oranges and herbs ( rosemary and tarragon) along with seasonings like garlic salt and pepper.
but iof you don't have a rotisserie in the smoker, I recommend splitting the birds in HALF, so the smoking process can attack from all sides !
CHEF LUIGI is offline   Reply With Quote