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.
Smoked chicken
Fracmeister
#1
David_Stilley
(Full Metal KETO AF)
#3
Someone who wants a Smoked Chicken Chaffle Sandwich of course.
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!