Robert-R
TVWBB Diamond Member
using the Caliente Grill attachment on the Performer.
Built a fire of RO lump and several small splits of PNW cherry. Lowered the charcoal grate all the way down - 12" below the cooking grate.
TBS about 20 minutes later.
Chicken was heavily rubbed with Oakridge Dominator and lightly sprinkled with Habanero Death Dust.
Started it out face down. Ambient temp was 400*.
Flipped about 15 minutes later.
One of the chicken halves cooked faster than the other. Pulled it when the breast reached 170*. Allowed to rest under foil.
Continued cooking the other half and started grilling some mini peppers.
This bird is cooked.
Time To Eat!
The chicken was delish - juicy and tender in spite of the slightly carbonato skin. Really liked the flavor the lump and cherry imparted to the meat.
Built a fire of RO lump and several small splits of PNW cherry. Lowered the charcoal grate all the way down - 12" below the cooking grate.
TBS about 20 minutes later.
Chicken was heavily rubbed with Oakridge Dominator and lightly sprinkled with Habanero Death Dust.
Started it out face down. Ambient temp was 400*.
Flipped about 15 minutes later.
One of the chicken halves cooked faster than the other. Pulled it when the breast reached 170*. Allowed to rest under foil.
Continued cooking the other half and started grilling some mini peppers.
This bird is cooked.
Time To Eat!
The chicken was delish - juicy and tender in spite of the slightly carbonato skin. Really liked the flavor the lump and cherry imparted to the meat.
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