ChuckO
TVWBB 1-Star Olympian
Hi Donna
Nice to have Bay Area kalifornia representation
On my old BBQ, I used to make fantastic beer-can chicken. It was cooked indirect, as I could simply not light either the left or right bank, and place the chicken on the unlit bank. It would take about 2 hours and I would get a thourghly cooked chicken, moist and the skin would be crispy
That BBQ gave up the ghost, and until I can afford a Genesis, I'm not going to buy any gassers.
I have available to me:
WSM 18.5"
Kettle 22"
Smokey Joe Mini (home-made)
I also have a Baby Q and a Big Q
With the above choices, which would you use and how would you do it, so that you get a fully cooked (whole) chicken that's tender and moist and the skin is crispy
I know it's weak, but I figured you'd help out a fellow Bay Area'er
Nice to have Bay Area kalifornia representation
On my old BBQ, I used to make fantastic beer-can chicken. It was cooked indirect, as I could simply not light either the left or right bank, and place the chicken on the unlit bank. It would take about 2 hours and I would get a thourghly cooked chicken, moist and the skin would be crispy
That BBQ gave up the ghost, and until I can afford a Genesis, I'm not going to buy any gassers.
I have available to me:
WSM 18.5"
Kettle 22"
Smokey Joe Mini (home-made)
I also have a Baby Q and a Big Q
With the above choices, which would you use and how would you do it, so that you get a fully cooked (whole) chicken that's tender and moist and the skin is crispy
I know it's weak, but I figured you'd help out a fellow Bay Area'er
