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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