What to put in the smoker this weekend?

[Irving]

Recipe calls for drying in the fridge for 3 hours. I got a late start and don't have time for that. Between being in Colorado and this expertly rigged up device, think I can pull them out to start smoking in 1.5 hours?

[Great-Kazoo]

Recipe calls for drying in the fridge for 3 hours. I got a late start and don't have time for that. Between being in Colorado and this expertly rigged up device, think I can pull them out to start smoking in 1.5 hours?

why not? that's what i as i'm sure others like about using the smoker, grill or (hem, hem) sous bidet. You don't know how it turns out till you try it. Except for those chicken pieces hanging over the side, ........................

IMO Poultry needs high heat. I have always been leery of doing poultry at less that 350. That smoke @ 225 for 3 hrs for a bird, not my thing. Plus that's where you run in to a lot of the i did a chicken on the smoker and the skin's rubbery.