Hung A Chicken On The Bronco, It Came Out…..

[Panhead John]

Pretty damn good! The more I use this thing, the more I like cooking on it. In addition to the versatility the Bronco offers, it consistently puts out darn good cooks. I’ve only done one hung chicken before, but that one was a 1/2 chicken. It turned out pretty good, but not as good as this whole chicken. I used my favorite marinade, Good Seasons Italian Dressing, put the whole chicken in a gallon ziplock and sprinkled in ample amounts of Tony’s. Marinated it for about 4 hours.

I filled the charcoal basket about 3/4 full of unlit coals, then emptied about 1/2 chimney of lit coals on top. Added 4 chunks of mesquite. After about 25 minutes the bad smoke dissipated and I hung the chicken in the Bronco. I did not use the hooks that come with the Bronco, but used one of the shish kabob skewers instead. The chicken sat very close and almost touched the diffuser plate, but I found it didn’t really affect the cook much. I’ll still probably use the original hooks next time.

I left the vents wide open at first and according to the factory thermometer, it was about 350*, but it was probably about 400* in reality. After about 1 1/2 hours I closed the vents some to finish the last half hour at about 300*

The chicken was very good…. smoky, juicy and with a great overall flavor. The skin was not crispy at all, but that’s ok. I knew it wouldn’t be because of the long marinade. But the skin was a good type of chewy and tender, not rubbery at all. I’ll definitely be doing this again.. Served with some cabbage with bacon and corn on the cob.

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[58limited]

That looks damn good!

[Sid P]

Looks great!

[DTro]

Nailed it Pit Master!

[WI Bubba]

Great looking cook!

[MBMorgan]

Nicely done, PJ (cool knives, too) ...

[Panhead John]

Love my Wusthofs Mike!…Thanks for the inspiration.

[tbob4]

That looks really good!

[RonB]

Ya done good.

[Northern lights smoke]

That's what the bronco does without fail, should be a law that everyone has to have one

[Panhead John]

I agree! 😎

[Bogy]

A week from tomorrow my Bronco Pro gets delivered. Looking forward to doing a chicken. Yours is an inspiration.

[Panhead John]

Thanks Bogy

[Oak Smoke]

Way to go John! That bird is beautiful. I can’t cook a whole chicken with crispy skin, but I can cook one with very flavorful skin. I never save the skin after the first time I serve the bird. The skin goes in the trash and the leftover meat goes in the fridge. It’s just the way it works best for me.

[Panhead John]

Thanks Oak Smoke, appreciate it..

[fzxdoc]

Nice job! That's a pretty chubby chick.

Kathryn

[Clark]

fzxdoc You ought to see his girlfriend!

[Panhead John]

I luv chubby chicks! 😂

[Alan Brice]

And I can’t deny…

[RiverJeff]

Oh man! now I gotta do a chicken!

[Panhead John]

Go for it Jeff!….

[hoovarmin]

Love the sound of chicken juices searing in that video. Glad you are having fun with the Bronco and making good food. How do you get your videos to embed in your posts like that instead of showing up as a raw link?

[Panhead John]

Thanks everyone for the comments, I appreciate it! Gotta say though, I have learned so much since joining AR. All the people here have really helped me up my game in the last 2 years. Last year I was soo wanting a PBC and posted a few questions. After a gentle nudge from Uncle Bob , I decided on the Bronco. The PBC is an awesome cooker, but I’m really glad I decided on the Bronco.

[realdocBBQ]

Love the sound of chicken juices searing in that video. Glad you are having fun with the Bronco and making good food. How do you get your videos to embed in your posts like that instead of showing up as a raw link?

This here button:

[Panhead John]

Correct! But first you have to add the video to your YouTube account, if it’s a video you shot yourself. There’s another place you can add it to, instead of YouTube, but I don’t remember what it’s called.