Quote:
Originally Posted by TheRiddick
OK, looks like a great recipe, only one question. What kind of weight are we talking about here? 2-3 pounds? And if one wants to do more than that, do I increase initial smoking time from 2.5 hours to ____?
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Doesn't matter what the weight is, cooking / smoking time is the same regardless because the size / individual weight of the pieces being cooked isn't changing, just the quantity being cooked is changing. Just as long as there is some space around them and you keep the pit temperature at the recommended settings, nothing changes.
Unless you have them crammed in there like sardines - in which case you will need more time, and the contact will prevent the smoke from flavoring; although most likely, you'll just burn the outside wings and have raw ones at the center of the pile.