Question about Char-Broil Electric H2O Smoker
Hi - did you get an answer to your question?
It's not very hard.
Prep your bird - rub the outside well with olive oil and whatever dry rub you want - inject it if you want to - and put some fresh herbs (sage, thyme, rosemary) and/or some cut up citrus in the body cavity.
Let your smoker get up to temp, put your chips in the pan, and when you see smoke, put the bird on the top cooking grate (I did mine with the water pan in, but no water, just lined with foil, and kick back for a while.
About three hours in, I would check the internal temp of the bird with a good instant read meat thermometer and start watching for the 160 deg temp.
When she gets there, pull the bird, foil loosely for about 20 minutes and then carve her up!
Hope all turns out well!
Posted on Nov 28, 2008
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Posted on Jan 02, 2017
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