Nish if you smoked it full time it could be the issue. I do not care for poultry that has been smoked too long. Poultry flavor is relatively delicate and smoke can over power and add <bitterness> to the taste IMO.
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Yeah, I think you're on to something.Originally posted by Grendel View Post
Smoked turkey is great, but the skin is best discarded post cook. Chicken, you can smoke a bit, but really it needs to be grilled, albeit over smoky wood. I've never been much for the taste of chicken though, so bring on the wood spice.
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Turkish Seasoning is my go-to for... just about everything.“It is no measure of health to be well adjusted to a profoundly sick society.” -KrishnamurtiComment
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