Two five lb chickens cut in half. Started kingsford blue with minion method, chunk of apple and cherry. Waited 15 min, added to the basket and waited another 5 min for wood smoke to die down. Added chicken. Played with the lid to keep between 310-340 for about 1.5 hr, pulled at breast temp of 160. Crispy skin. Should have pulled a bit earlier, but I think my temp probe was off. Ordered maverick 732 and thermopop that night. More toys..... Sorry for small pics, but I only have access to ipad at home.
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PBC chicken again
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Charter Member
- Sep 2014
- 778
- Kingwood, TX
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Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic
Thanks Ernest. Pulling at 155 sounds right. Its actually like my 4th PBC chicken cook, but first with cherry wood. I think the cherry added some color to the skin, but it is pretty nice without wood too. It was also the first time I monitored cooker temp to keep it around 325. I think that worked out great for the crispy skin.
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