J. E. Goode
New member
First, I apologize for the lack of photos (and I really should have taken them, because they were gorgeous). It was a busy day, my folks were in town helping watch the kiddo, and we just wanted to eat.
I've been using the snake/fuse method with success, and I'm a sucker for smoked chicken. My single-chicken cooks have been successful, and I wanted to see if I could get away with two. Set the record straight, two can be done, with aplomb! I ran a 2x2x1 snake about 1/5 around the kettle, stacking hickory chunks on top, for a 4-hour cook. I set up a large foil pan with hot water with a good helping of apple cider for moisture. I prepped the store-bought birds by cutting the backs out, drying them off and using some Dillo Dust as a dry rub. When I put the probe in, the meat side read 64°. I wanted to cook at 300° and it took a bit to get the grill up to that level, but it stayed consistent for most of the cook with minimal futzing. I set my meat temp at 185° and let it go.
The two birds sat side-by-side just away from the coals, and browned beautifully. Once they hit about 170°, I opened up the vents, which brought the grill temp up to about 350° and crisped up the skin as the meat came up to temp. The result was juicy, tender, delectable chicken that will feed my family for about half a week for about $12. Boom.
I've been using the snake/fuse method with success, and I'm a sucker for smoked chicken. My single-chicken cooks have been successful, and I wanted to see if I could get away with two. Set the record straight, two can be done, with aplomb! I ran a 2x2x1 snake about 1/5 around the kettle, stacking hickory chunks on top, for a 4-hour cook. I set up a large foil pan with hot water with a good helping of apple cider for moisture. I prepped the store-bought birds by cutting the backs out, drying them off and using some Dillo Dust as a dry rub. When I put the probe in, the meat side read 64°. I wanted to cook at 300° and it took a bit to get the grill up to that level, but it stayed consistent for most of the cook with minimal futzing. I set my meat temp at 185° and let it go.
The two birds sat side-by-side just away from the coals, and browned beautifully. Once they hit about 170°, I opened up the vents, which brought the grill temp up to about 350° and crisped up the skin as the meat came up to temp. The result was juicy, tender, delectable chicken that will feed my family for about half a week for about $12. Boom.
