- Joined Feb 8, 2009
I've smoked salmon but thats about it. Spring is here and I guess I'm looking to use the Bradley Smoker I have sitting in my shed. I have a whole chicken and plan to brine over night. I'm planning to Spatchcock the chicken to cook it faster. My family isn't big on smoke flavor so I'll probably not smoke it the whole time. The Bradley smoker uses the round biskets.....Any ideas on wood flavor, rubs and temp ?????????? Thanks!