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chicken
Geoff,
for really, really fine pollo asado lose the gas grill. Really.
soak some wood chips in water for about 24 hours--I prefer apple or another fruit wood, I do not know what you might be able to use down there.
start a small fire (20 to 30 charcoal briquets or its equivalent) in a Weber (or its equivalent). Keep the botton air vents wide open, the top ones about half open--after the charcoal gets got. Do not spread the coals, keep them on one side of the que. Put the whole chicken on the other side after putting a supply of soaked wood chips on the hot coals. put the lid on the que.
Every time the smoke stops, add more wood chips or chunks. Should be done in 2-4 hours depending on how hot the fire is.
great chicken, I guarantee
Ron, smoker of fine chicken, fish, pork, beef, poultry, vegetables--if it can be eaten, it can be smoked
8)
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