Costco pre-seasoned garlic pepper drumsticks

[BeerPalate]

A little over 2oz of almond (2 racks worth of chicken in the #1) at 225 for about 1.5 hours. Pulled at 145 degrees and finished on Weber over mesquite charcoal until just shy of 170 deg. 

Definitely doing this again.
(Smoked the corn too, not sure I'll do that unless I finish as a casserole or something)

 

[old sarge]

Dinner is on the table

 

[NDKoze]

That looks REALLY good! Nice job.

 

[MC1960]

what type of smoke does the almond wood produce?

 

[BeerPalate]

what type of smoke does the almond wood produce?

It's very mild, and I use it on almost everything,  except brisket probably needs mesquite or hickory mixed in.

It seems like a really hard wood so a little goes a long way during the cook. 

Interesting though, day of the meal it's a nice subtle smoke, but having leftovers it kicked up a notch and was a little bitter.  Not sure if that's all woods or specific to almond.