2 Chicks at the Same Time (Photos Included)


 
A

Andy Erickson

TVWBB Pro
I love doing 2 chicks at the same time (LOL). We usually eat one and save the other for things such as Chicken Salad or Chicken Pot Pie. These chickens took about an hour and 20 minutes when it read 163 in the breast.

I put these on over indirect using Plowboy's Yardbird rub maintaining a 350 degree lid temp with a apple chip pouch on top of Stubb's charcoal.

All rubbed up with nothing else to do.
100_2999.jpg


Here is how I setup my fire.
100_3000.jpg


After the first turn to see how they are balanced.
100_3003.jpg


Performer doing what it does best.
100_3007.jpg


My first check after an hour.
100_3010.jpg


Right off the grill.
100_3011.jpg


100_3013.jpg


After a half hour rest.
100_3016.jpg


And all carved up for serving.
100_3017.jpg
 
I put the tin foil in the gap that the rotisserie ring leaves. I usually don't do that for chickens since I like to have a lid temp between 350 and 400 degrees, but I did ribs on the ribolator the day before and just left it there. I'm currently looking for a fire rope gasket to takes it place for ease of installation when I want a finer control of temps. With something blocking the air gaps, I can get my Performer to settle in almost like my WSM.
 
I love to put chicken on the Rotisserie also. But trussing them is always a battle for me.So I have been doing more beer can chickens. Great job Andy.
 
Hey Andy - Great looking Roti-birds. Great color on the skin and looks like you cut up more than you can use. If that happens again, give me a call. Thanks for sharing. Bob
wsmsmile8gm.gif
 
You must log in or register to reply here.

 

Back
Top