Finally tried the new hanger. Did a 14 pounder for my annual Holiday party (to go along with prime rib and smoked ham). Went very simple with it - dry brine and then S&G paste all over. didn't even inject it. I put one rod in diagonally and ran that through the hole in the lower part of the hanger. This let me keep one set of holes free as I like to try and keep the temps in the 325 - 350 range. It was a thing of beauty. Moist and succulent with wonderfully crispy skin that I ruined by holding it in a cambro for 1.5 hours. Killed the skin but the turkey stayed wonderfully hot and juicy. I had to crack the lid a couple of times during the cook to pump the temps up but other than that I did nothing. The only things i didn't carve up and serve were the wings. They DID dry out a bit so I simply cut them off and cast them aside. No big loss there. It was so good that two neighbors asked me if I'd mind smoking their Christmas Turkeys, and another good friend is now planning on buying a PBC (you're welcome Noah!). Sorry no pictures as I was a bit busy with all the prep.
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I'm becoming convinced that the PBC really shines as a mean lean poultry machine, and that the turkey hangers are a great adjunct. After getting the best Thanksgiving turkey I've ever eaten (dark AND white meat perfectly done and juicy), I've taken to hanging whole chickens with the same result. However, I have dropped 2 whole chickens into the fire basket when they fall from the hooks as the chicken nears completion...even hooking through breast bone. So I ordered a second turkey-hanger.
I know I could split the chickens as per standard PBC technique, but like the simplicity and results of cooking the whole bird.
Anyone have success hanging a whole bird securely with the hooks?
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Wow, tongatim , having two whole chickens drop into the fire basket gives a whole new meaning to the words "bird droppings".
What a bummer.
I split and hook my chickens and spatchcock and hook my turkeys for the PBC. I've never had a bird drop into the fire. I hook under the armpits from front ribs to back ribs.
Kathryn
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tongatim I hang whole chickens with the turkey hanger. It just makes sense that an uncut bird will end up more juicy than one split. My split chickens turned out great but I think the unsplit ones turn out even better.Comment
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I got the turkey hanger combo for T-day last year, and that's how I cook my chickens now. I know it probably doesn't cook quite as well or quite as fast, but not having to deal with sawing the chickens in half with my dull kitchen knives is worth it for me. Plus, final presentation is pretty cool.
This latest one is the best I've done so far - dry brine for 4 hours or so in the fridge unwrapped, thin layer of olive oil, lots of Simon and Garfunkel rub, heat in the PBC between 300 and 375 for the whole cook. I couldn't wait for my family to get home, so I tore a leg off and juice just poured out.
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Got the hangers as well, and can hardly wait to give them a try. Your cook looks great PBCDad !!! I'm going to have to quit the day job pretty soon or I'll never have enough time to get everything I want to try on the PBC....Comment
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