Smoked chicken


#1

Drum type smokers make this super easy. Used a rub, spatchcoked the birds, smoked over coals and pecan wood at 275 to an internal of 160. Crispy skin, moist meat.


#2

Who needs a chaffle when you have smoked chicken?


(Full Metal KETO AF) #3

Someone who wants a Smoked Chicken Chaffle Sandwich of course. :joy::grin:

I haven’t hopped on the Chaffle Crazy Train yet, but I wouldn’t mind trying them. Careful now, you’ll get the Chafflevores pissed off and snarling at you! :joy::joy::joy::grin:

:cowboy_hat_face:


(Susan) #4

Chaffles are amazing --try them and you will see)).


#5

Wouldn’t want that!