Moist and Tender Chicken With a Crispy Skinned Exterior

[Jim Doyle]

I cooked my first whole chicken with the Slow N' Sear Low Profile not long ago. It was a never frozen chicken that I spatch-cocked, and then dry brined in the fridge for about 4 hours before the cook. I used only Montreal Chicken seasoning on the bird. The WSCGC was set up to run at 350 and I tossed in a couple of pieces of apple just prior to adding the bird. The bird cooked very even and all the skin was perfectly browned and crispy. The breast was nice and most and the dark meat was nice and tender as well. It was a bit of a guess on putting the legs/thighs towards the fire, so skill or luck this may have been the best grilled chicken I have ever eaten, just as good as any rotisserie chicken I've made.

[Mudkat]

Ok thanks Spinaker! I'm gonna try using baking powder next time.

[Spinaker]

Mudkat I am using it over night. There is no salt in the rub. The baking powder really helps to firm up the skin.

[Mudkat]

Spinaker Are you using salt with baking powder while drying in fridge over night? Is the salt in the rub? Reviving old post here...

[w12x40]

In several subsequent attempts, I end up at right around two hours. I also got a better thermometer.

[Bruce Z]

Started the same way, corrugated metal roofing on its side held up by t-posts. Basted the chicken with a pump up sprayer. The last time I helped my Dad over 12,000 chicken 1/2's were served in one day. Manchester Michigan Chicken Broil started in 1954 still holds the barbecue every summer.

[Huskee]

I suspect you close to a bone, at 325 it shouldn't take much over 90 minutes, 2 hrs max.

[MBMorgan]

Hmmm ... nice! and the technique looks familiar: http://amazingribs.com/recipes/BBQ_s...aki_sauce.html

[bten]

I used to cook chicken for 200 people in the late '70s the same way, with steel boxes on the ground. (the charcoal was just poured in and lit on the ground) We could turn 20 chicken in one shot. We used to put bbq sauce on them by dipping them in a big pot of bbq sauce.

[Bruce Z]

SS As a kid started cooking chicken on 1/2 barrels over charcoal, 20 to a grid. Had this made because the new barrels burn out too fast. Chicken is 18" above the fire so grease flares are not much of a problem. Chicken is salted at the start and a few more times in the first hour. When the birds quit dripping it's basted with butter and pepper until done. Usually takes about 1 1/2 hours total. This is my favorite chicken recipe. Not a practical method for 1 or 2 chickens. Just ordered a Pit Barrel Cooker to see if the flavor is comparable. I am not a fan of wood smoke on poultry so this will prove interesting if it works.

[Wando52]

I did not realize the hanger fit on the rebar, what a great design. Thx for the info!

[David Parrish]

We sauteed some garlic in butter then as it cooled threw in the parm. Wasn't a standard recipe we used. Just winged it. LOL

[Damnnearkiltem]

Like @macdaddy said. Do you have a recipe for the butter/garlic/glaze?

[Spinaker]

This was the first cook on the KBQ. I never looked back.!!! Bob's BBQ

[Bob's BBQ]

Thanks @Ischweig! I'll give it a shot.