Smoke some St Louis Spares and a whole chicken yesterday. I was trying to have the water pan dry for most the chicken to get the skin crisp, but I missed the mark by about a gallon and didn’t care enough to fuss with the pan. Chicken looked good, but most of
The flavor was in the skin which went into the trash. Using it for soup tomorrow. One of the spares had so much meat on it.
I’m tryin to find some easy space fillers to justify using it. Boneless skinless breasts are awesome brined and easy to squeeze in. Italian dressing drumsticks are great too.