Last night I cooked my first chickens on my new Primo XL. Two 3 pounders, cut in quarters and rubbed with Simon & Garfunkel. Cooked for about 1.5 hours at 325. I did goof by setting the prob temp for the breasts at 180. However, these were the juiciest chickens, by far, that we have ever had. One of my sons said it was too juicy (as if that could ever be a problem). Anyway, my question is why. Did they come out that juicy because of the type of grill (kamado)? Sorry no pics. When I realized I set the probe to 180, I made a mad dash to the grill to get them off and forgot.
The Primo does cook really well, and yes, it does provide just the right moist environment, so it sure helps. The type of chicken you got is by far more important (quality, weight et.c.), but ceramic grills seem to excel att cooking moist chickens in my experience. Next time, pics or it didn't happen !
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My suspicion is the probe was too far through, more near to the other outer surface than the true center. If the center of a breast was truly 180F I find it hard to believe it'd be anything other than cardboard. But regardless, congrats on the successful chicken cook! Perfectly cooked chicken is an underrated delicacy. I've never cooked one on a kamado but I have on stickburners, uprights, kettles and PBC, and ain't none of 'em not good!
Oh yeah, you goofed, & ya wanna know why, you know why, you said it, NO PICS! So, there was no chicken, juice or cooker. Now, let that teach ya a lesson!
!
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