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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Nice looking bird!! -
You'll be eating a whole lotta chickens, trust me. Next time try it without wood, just the smoke from the drippings. I pull it when breast reaches 155 degrees, about 1 hour 15 minutes.Comment
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Looks pretty daggum good to me... yum yum!
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WTG ManComment
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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.Comment
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Oh yeah cherry will beautifully paint a yard bird mahogany!!
I rarely use wood when PBCingComment
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