robert-r
is Blowin Smoke!
- Joined
- Mar 29, 2015
- Location
- AntHome 92025
Welp... after a few mods... got it!
Added a daisy wheel vent to the lid & bottom of the 18.5.
Sorry no pix of that. Got some serious High Heat!
Dry brined the chicken in Kosher salt for an hour and one half. Rinsed it. Rubbed with Weber Kickin' Chicken.
Buried several chunks of apple in a layer of KBB. Added a Weber chimney of fully lit KBB. Lets talk instant TBS.
Hung the birdie for 85 minutes. Might add... it pegged the lid thermometer the whole time.
It came out great... a tad salty. Might rinse the bird twice next time. Or change he rub. The meat was a bit on the dry side. Maybe cook a few minutes less. Killer skin!!!
Added a daisy wheel vent to the lid & bottom of the 18.5.
Sorry no pix of that. Got some serious High Heat!
Dry brined the chicken in Kosher salt for an hour and one half. Rinsed it. Rubbed with Weber Kickin' Chicken.
Buried several chunks of apple in a layer of KBB. Added a Weber chimney of fully lit KBB. Lets talk instant TBS.
Hung the birdie for 85 minutes. Might add... it pegged the lid thermometer the whole time.
It came out great... a tad salty. Might rinse the bird twice next time. Or change he rub. The meat was a bit on the dry side. Maybe cook a few minutes less. Killer skin!!!
