I cooked a chicken (indirect) on my PK360 with 2/3 chimney of KB which is around 66 bricks. I'm looking for 1.5 hours @ 325. My PK360 held stable for one hour then started lowering and ended at 225. I started with R intake & L exhaust half open but quickly had to open them both up all the way.
Any suggestions on how best to carry that extra 30 minutes?
Weather not a factor - 65 degrees here with light wind.
I used 'The Spice House' Bavarian seasoning with the chicken dripping into a stock similar to the ultimate turkey and it was fantastic! Only complaint was rubbery skin so just need that extra heat.
Any suggestions on how best to carry that extra 30 minutes?
Weather not a factor - 65 degrees here with light wind.
I used 'The Spice House' Bavarian seasoning with the chicken dripping into a stock similar to the ultimate turkey and it was fantastic! Only complaint was rubbery skin so just need that extra heat.
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