14:102 months ago
Chris made
Pigasus Chicken Breast
- Date
- 7 JUN 2026
- Method
- Hot Smoking
- Equipment
- Other
- Cook start
- 14:10
- Cook end
- 16:10
ChrisSee more of their cooks
14:392 months ago
100° dome and I put them on, bottom vent at 'D' or full capacity and top duct open too just to keep the temperature rising. I use a GrillGuru Elite Large btw. And chose to go with chunks this time instead of using the chipfeeder thats built into the ceramique.
14:502 months ago
Flipped sided 30mins in.
14:562 months ago
Internal temp was about 65° and the dome temp reached 170° so I switched to direct heat to finish them off.
15:032 months ago
Done! Just flaming for looks now😜🔥
15:212 months ago
Serve with Blues Hog Raspberry Chipotle as always and enjoy!
3 Nods of approval
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