Did a couple of spatchcock free range chickens for dinner tonight.
Dome temp was about 300, just a little over an hour they were close to temp, so cranked her up and gave a sear. Turned out fantastic. Think I almost ran out out of lump as it wouldn’t get as hot as I wanted.
Same thing happened on the first cook with a low and slow prime rib. Had to add lump about 3/4 way through to get it to finish off. Adding more charcoal, imparted a bit of a distinct taste to the meat.
Getting the amount of coal hot and ashes up is a bit of a learning curve but am really enjoying this style of cooking!
Dome temp was about 300, just a little over an hour they were close to temp, so cranked her up and gave a sear. Turned out fantastic. Think I almost ran out out of lump as it wouldn’t get as hot as I wanted.
Same thing happened on the first cook with a low and slow prime rib. Had to add lump about 3/4 way through to get it to finish off. Adding more charcoal, imparted a bit of a distinct taste to the meat.
Getting the amount of coal hot and ashes up is a bit of a learning curve but am really enjoying this style of cooking!
