Smoked Chicken Halves on the Pit Barrel Cooker

[@mikemcshea5919]

Looks amazing ill be using this recipe later this week.

[@Rbouch]

Love the pit barrel cooker!!!!! Amazingly simple and unmatched flavor….so delicious!!!

[@jessegabbard7954]

Absolutely gorgeous birds. Love the Marine badge on the pit barrel. Well done sir!

[@Anteater23]

Ever since I get pit barrel cooker I can’t keep the temperature in the right range unless I crack the lid a bit. If I don’t crack lid it will only be about 225. I don’t want to be looking at the temp and would much rather it be set and forget.

[@johngies4024]

Do you still have your Silverbac?

[@Anteater23]

I prefer small chickens. More of the tasty outside.

[@phobosful]

If you want a cleaner smoke, fill the basket 3/4 full with lump. Heat up 25 briquettes and get them completely lit and ashed over so there is no dirty smoke coming off of them. Pour them on top of lump. The pbc will cook just fine with lump. You will never go back to straight charcoal. Cheers. KB