Pit Smoked/Grilled Chicken

[Jim Lampe]

Tooling Used:
Weber Performer with the Cajun Bandit Stacker.
Kingsford Professional/Competition briquettes with post oak (from Fruita).
Turned the pieces every 7 to 10 minutes until done.

Thanks for stopping by

 

[Robert-R]

Yum! That had to have been GOOD!

 

[Barb D]

WOW!!! Jim you did awesome.

 

[Rich Dahl]

Looks really good Jim.

 

[ChuckO]

I love fire roasted food, your chicken looks great. Just a heads up; my high-heats cooks took a toll on my 18" WSM. Bottom vents are frozen solid, grates are ready to crumble any day now. Granted, all I have to do is buy new grates and drill out the vent rivets and reinstall them with screws & shims, but I did want to say; high heat cooks are hard on the WSM's.

 

[Dustin Dorsey]

Looks awesome, Jim. Thats a great idea!