Some how or another my chicken throne grew legs and wandered off. Vertical roastings chicken in the pellet pooper has been my go to method for quite awhile now. However, without a throne for the chicken to set upon, I needed to switch things up. I've had the hanging ring from Hunsakers and a thingamabob made for hanging chickens and such for a few months now, so I figured it was a good time to give them a try. So, out came the racks, and the water pan, and in went the hanging ring. Started things up with a good half a chimney of Kingsford Pro. Tossed a hand full of small cherry chunks in with the 10 hour dry brined chicken after the cooker temp settled in at 375°. All in all, it was a pretty straightforward cook, and the end result was good. The basic pepper and garlic rub worked well. Could have used a few less chunks of wood, but I was happy with it as a first attempt. The skin had a decent crisp to it while the meat was just as juicy as I get from the pooper. At the end of the day the quality was as good as my regular pooper cook, but with more effort. So, once I get a new throne to perch the bird on, I think the poultry hanger will be headed to long term storage. I was really bad about getting pics, so that's how this ended up here instead of SUWYC.

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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7691
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I prefer to hang the breast end up so the legs and thighs get to 170-180° by the time the breast is at 155-160°. I almost always split the birds, dry brine under the skin with a salt-containing rub as well as sprinkling the skin with a mixture of that same rub with a bit of baking powder.
Kathryn
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Thanks Kathryn
I plan on cooking a bird either this weekend or next. Depends on what the wife wants.
Just starting to learn the PBC. Fun times.
Love learning new cookers. I think it actually helps the mind to stay on top of its game.
But mine is probably too far gone. 🤦ðŸ¼😁
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Steve B , here's my Chicken on the PBC "writeup", FWIW:
I've been searching off and on this week for some basic chicken advice - suggestions for smoking a couple of whole chickens. The Pit is almost overwhelming. (obviously I'm a greenhorn) Last week I cooked some awesome ribs on my new PBC and this weekend I'd like to do a couple of birds. My new PBC is a hot rod as experienced
Enjoy the cook--and all your PBC cooks. They're all a lot of fun.
K.
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Club Member
- Jul 2016
- 3579
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
I have the same setup I use for my WSM 22". Turns out just like PBC chicken. I would never go to all that trouble (and charcoal) for one bird, though.
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Moderator
- Nov 2014
- 14133
- Land of Tonka
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John "JR"
Minnesota/ United States of America
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Lots and Lots of Griswold Cast Iron
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FOGO Priemium Lump Charcoal
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Apple, Cherry & Oak Log splits for the C-60
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Buck 119 Special
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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