I have been pretty busy and neglected to update the latest chicken grilling excursion. The Spouse said that my standard chicken, pork, and beef items have not been as stellar since I embarked on this journey. I believe that she once again is throwing down a challenge.
Baumann's Fine Meats on Manchester and Brentwood has one of the greatest selections of wood smoking chips available anywhere. They also have a secret supplier of various animal species (this will need to be explored in greater detail). Anyway, I was told that cherry wood is excellent with poultry and decided to give it a try.
Let us say that I may have found a new favorite wood to smoke with.
I soaked the wood chips for 30-40 minutes in cold water. An indirect fire was used to smoke the chicken for approximately 1 and 1/2 hours. Result was an excellent smoky, tender chicken. The Spouse withdrew her challenge.
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