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1 whole Chicken -- split
salt pepper
BASTING SAUCE:
1/2 cup Butter
1/8 cup Lemon Juice
1 tsp. Celery Salt
1 tsp. Garlic Powder
1 tsp. White Pepper
1 tsp. Paprika
1 tsp. Onion
The last time I did it I split a 4 lb. chicken and salt and peppered it first thing before firing up the smoker and making the basting sauce. Bring basting sauce slowly to a boil and take off heat. I smoked it at 225 - 250F for 4 hours. I basted it about every hour and also added a foil packet of mesquite chips to the coals (mostly mesquite with some Kingsford thrown in).
salt pepper
BASTING SAUCE:
1/2 cup Butter
1/8 cup Lemon Juice
1 tsp. Celery Salt
1 tsp. Garlic Powder
1 tsp. White Pepper
1 tsp. Paprika
1 tsp. Onion
The last time I did it I split a 4 lb. chicken and salt and peppered it first thing before firing up the smoker and making the basting sauce. Bring basting sauce slowly to a boil and take off heat. I smoked it at 225 - 250F for 4 hours. I basted it about every hour and also added a foil packet of mesquite chips to the coals (mostly mesquite with some Kingsford thrown in).
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