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I use post oak and live oak. Flavor is great, and I get it for free. So that’s a plus
That’s great you get it free! I know alot of folks just have to use what local out in places like Colorado and out west where they don’t necessarily have access to all the species we do in MO
@@kansascitysmoked6263 we have a pretty big ranch in Texas. I’ll never pay for fire wood, nor smoking wood.
Sounds delicious!
How do you rest your chicken?
Just let it sit on the counter for 15-20 minutes with foil on top
I use post oak and live oak. Flavor is great, and I get it for free. So that’s a plus
That’s great you get it free! I know alot of folks just have to use what local out in places like Colorado and out west where they don’t necessarily have access to all the species we do in MO
@@kansascitysmoked6263 we have a pretty big ranch in Texas. I’ll never pay for fire wood, nor smoking wood.
Sounds delicious!
How do you rest your chicken?
Just let it sit on the counter for 15-20 minutes with foil on top