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Hanging Chicken On The Bronco - Deflector Plate In Action, Saves The Day! πŸ˜‰

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  • Panhead John
    replied
    I forgot to mention this, but my first few cooks I relied on the factory thermometer. I hadn’t gotten my new Thermoworks Smoke yet. I recently got it and used it in this cook for the ambient temp. Most of us already know the factory thermometers are usually crap. This proves it, again. I tested my ThermoWorks with boiling and ice water before using, so I know they were accurate. I also made sure to hang my probe at the same level and near the factory thermometer, so I wouldn’t skew the results. Below are pics of both the factory readings and the ThermoWorks at the same time during the cook. At one point there was a 65* difference in temps. Once I had the temps stabilized there was about a 50* difference.
    Attached Files
    Last edited by Panhead John; May 24, 2021, 11:00 AM.

    Leave a comment:


  • GolfGeezer
    commented on 's reply
    I looked for you over there, but couldn’t find a post from a Painhead John.

  • GolfGeezer
    commented on 's reply
    Didn’t you know? He only uses his high-end paper plates for guests.

  • Panhead John
    commented on 's reply
    Y’all are just plain mean. πŸ˜₯πŸ˜₯πŸ˜₯ Those guys over at BBQ Brethren are so much nicer. πŸ˜‚

  • jfmorris
    commented on 's reply
    Hmmm. I am thinking he needs to try peanut hulls....

  • Uncle Bob
    replied
    OJB, OJB, OJB!!!

    Seems to me a species of smoking wood that is "nutty" would be perfect for YOU..........................

    Leave a comment:


  • pkadare
    commented on 's reply
    I've always said that we need a snark or sarcasm emoji. My talents in that area simply don't come across electronically. :-)

  • Panhead John
    commented on 's reply
    Thanks. Yeah. I was being a little bit sarcastic. That’s why I added the πŸ˜‰ Next time I hang a chicken I’ll probably leave off the deflector plate, just to see what actually happens.

  • pkadare
    replied
    "saves the day" is, IMO, a little strong. I have had a PBC for about 3 years now and have never had a problem with dripping juices putting out enough coals to affect either the temperature or the finished product. Your yard bird does look good.

    Leave a comment:


  • jfmorris
    replied
    All I have to say is this:

    1. Great looking yard bird!
    2. Where are the paper plates?

    Leave a comment:


  • Panhead John
    commented on 's reply
    Lifted it from an IHOP.

  • Clark
    replied
    Panhead John That is a beautiful china pattern. Did you get that at Denny's when they went out of business?

    Leave a comment:


  • Troutman
    replied
    We’ll look at you, improving from hot dogs and hamburgers. I hang chicken halves all the time in my WSM and let the fat drip on the coals. Creates the fog and oh so much flavor. Don’t get hung up on crispy skin, just get it bite through. Well done padawan πŸ‘

    Leave a comment:


  • Panhead John
    commented on 's reply
    That being said, if I would have removed the deflector plate during my cook tonight, there’s no doubt a lot my coals would have been extinguished. Or at least some of them.
    Last edited by Panhead John; May 23, 2021, 06:56 AM.

  • Panhead John
    commented on 's reply
    I feel pretty comfortable saying yes, that’s what was making your coals go out . I also have to say I’ve never owned or cooked on a PBC before. There’s many people here who have one, maybe they can comment on that. This is the first time I’ve ever watched a chicken cook like this. But, I didn’t realize how much juices come out during the cook.
    Last edited by Panhead John; May 23, 2021, 01:47 AM.

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