Smoking and Grilling Chicken

I love grilling all year round, lately working on developing different rubs to use with poultry, beef and pork using indirect heat and different hardwoods for smoking. Experimenting has been delightful and delicious!


I use indirect heat as often as possible when I grill out since carcinogens are linked with any grilling but it is particularly dangerous when direct heat results in charring. Also, any time a rub contains brown sugar, burning can be a problem but is less likely with a temperature-controlled indirect heat. The rub I used on the chicken in the photo is a sweet and spicy poultry rub, my unique mix, available at our farm market.The wood was from a downed apple tree. 

We all have to eat, so my approach is to make each meal a fun family time. Our family is planning a fun family grill-off before the end of summer, so I'm gearing up for it. I hope practice really does make perfect! With the grandchildren as judges and tough competition from my kids, the pressure is on!!!