Cyprio wrote: ↑Tue Aug 01 2023 21:54 -Something like this you mean Andy........The above looks a great combination.
Did you cook elsewhere and put together for smoke? If not does low and slow work well for chicken.
I cooked this spatchcock hot and fast after 30 mins on 185F the boosted to 375F until it hit 165F. Super moist with good skin.
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Don’t know why but wifey told me to do one when I handed her plate.
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Going to have to start a “Anything BBQ” thread.
That could give Karl something todo collating these threads together.
The BK Sovereign is now over 15yrs old, and still going strong. I have replaced all 4 cast iron griddles, but the construction and rotisserie etc are all still in great shape. It dosent get that much use now. Unless I’m just throwing a few burgers and sausages on(which ain’t often) as it gets up to heat nice and quick.
The Keg is now 10yrs old and is starting to show its age. But this is great for when I wrap the brisket/pork butt/ribs etc.
I’ll get the temp to 240 with a water bath and put them in there once they’ve finished taking smoke