Thanks for the info Chess.

And Mark, not a smokers are hippies. smile

I can't stand the Amazing ribs web site. Not the content, but the never-ending bombardment of trying to get you to donate or buy something. I've grown quite tired of internet sales.

I'll read the article anyway. sigh....

The two chickens I smoked yesterday came out phenomenal. Super juicy, great flavor, nice crisp skin.... yummmmmm

I used a 50/50 blend of mesquite and apple wood pellets. Cooked them at 225 for about 3 hours till the breast was 170. Mixed honey and bourbon and slobbered that over the birds about two hours into the smoke. Cut some thick slices of sweet white onion, and poured the honey glaze over them with a dust of cayenne pepper, and through them in the smoker for an hour too. The onions turned out to be quite tasty. I'm going to keep experimenting with them.