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Impale and rotate, or hook and hang?

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    Impale and rotate, or hook and hang?

    I’m marinating a whole chicken in Goya Mojo to put on the Webber kettle rotisserie. Always turns out great.
    Just wondering if I can hang a whole chicken on a hook in the PBC or is the poultry hanger a must have?
    Thanks!

    #2
    I have the poultry hanger, it came with barrel. Works great. Don't know about hanging it. I'd make sure the legs are secured.

    Comment


      #3
      I hang chickens by hooks all the time. Although I prefer to spatchcock chickens if not cut them in half but regardless of if you do it whole or half, can certainly use the hooks without issue.

      Edit: I hook it through the breast. See example of a chicken half below. you can see where I hook it

      Click image for larger version

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      Comment


      • Angryfish
        Angryfish commented
        Editing a comment
        Thanks, that looks good!

      • au4stree
        au4stree commented
        Editing a comment
        This, one of my favorite ways to cook a bird

      • Duanessmokedmeats
        Duanessmokedmeats commented
        Editing a comment
        I like to hook my halves so the wing rests on the hook

      #4
      I’ll second the fact that hanging birds on hooks works fine … whole, halved, or spatchcocked.

      here, for instance is a whole duck and a halved chicken:

      Click image for larger version

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      • Wedunne
        Wedunne commented
        Editing a comment
        That second picture looks like they love each other

      • BBQ Wiz
        BBQ Wiz commented
        Editing a comment
        They should be spooning...

      #5
      The duck picture is what I was thinking of doing.
      If I were doing a duck I would want to find a way to save the rendered duck fat. It’s too good to waste imho

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Yes!

      #6
      Just make sure you hook it so that its weight is supported by bone and not just by meat. Otherwise, you run the risk of it pulling off the hook.

      Comment


        #7
        Originally posted by Angryfish View Post
        If I were doing a duck I would want to find a way to save the rendered duck fat. It’s too good to waste imho
        That’s hard to do any time you’re cooking over direct heat. Fortunately, there’s these two:



        Comment


        • Angryfish
          Angryfish commented
          Editing a comment
          Well said…

        #8
        I do the same as everyone here, two hooks in a whole bird or halve them as above. The PBC makes the best chicken possible IMO. Side note- you can get a bit of a PBC flavor vibe in a kettle by putting chicken trimmings and fat on the coals in a kettle. Stinks, but tastes great!

        Comment


        • Angryfish
          Angryfish commented
          Editing a comment
          Oooh!
          I like that. I’ll try it.

        #9
        I usually do two halves with hooks. I don’t have the poultry hangers, but the hanging skewers work fine with a whole bird.

        Comment


          #10
          However you hang the bird, the pit barrel is made for it.

          Comment


          • Alan Brice
            Alan Brice commented
            Editing a comment
            Never done chicken, a turkey spatchcocked n hung is a marvel! Looks awesome, crispy juicy and nearly cooks itself.

          #11
          I sometimes quarter them, and hang the breasts and leg quarters separately. I get paranoid that the leg quarters will break off when I hang a half chicken.

          Comment


            #12
            Since I have an ugly pbc, no bird hanger. Use hooks alla time. Even hooks fer a turkey, yessir.
            I’ll have ta mull over Huskee’s stinky but tastes good fer a while.

            Comment


              #13
              A hook through each armpit, catching some rib, is a good way to smoke whole or spatchcocked birds in the PBC.

              If I'm smoking only one bird, I remove one rebar and put the other rebar on the diagonal so the bird can hang in the center. The open rebar holes help to keep the PBC's temp at 350° or more, which is just how I like it for bird cooks.

              The only part of the PBC's poultry hanger that I use is the bar that straddles the two rebars. I use it for cooks like brisket where I like the meat to hang in the very center of the barrel with both rebars in place.

              Kathryn

              P.S. Nice new avatar, Angryfish .
              Last edited by fzxdoc; June 5, 2023, 11:18 AM.

              Comment


              • Alan Brice
                Alan Brice commented
                Editing a comment
                Let it be said, Let it be done. Kathryn is the go to here.

              • Angryfish
                Angryfish commented
                Editing a comment
                Thank you,
                I’m glad you like it.

              • mrichie1229
                mrichie1229 commented
                Editing a comment
                She is the PBC Queen for a reason.

              #14
              Originally posted by Angryfish View Post
              I’m marinating a whole chicken in Goya Mojo to put on the Webber kettle rotisserie. Always turns out great.
              Just wondering if I can hang a whole chicken on a hook in the PBC or is the poultry hanger a must have?
              Thanks!
              I can cook 2 whole chickens on one Turkey hanger and they are better than the PBC method of hanging half chickens.

              Comment


                #15
                Yes hang. I like my poultry hangers but two hooks work.

                Comment

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