I don't know what happened...when I spatchcock a chicken it is 2.5 hours on the nose. Everytime. I use standard method with about 1.5-2 chimneys of KBB. Empty foiled water pan.
This is the first time I've done 2 birds on my 18.5 on the top grate though...so maybe not enough room?
At 2.5 hours the temp was about 140. Crud. Everything else is ready. What am I gonna do?? I then take WSM apart and put grate and birds directly above coals and put lid on. It's starts smoking like crazy but smells great. Probably cooked this way for 15-20 minutes.
Birds look done so I put them on the cutting board. And will check temp inside (it's dark so I can't really read temp gauge outside)...... put one cut into the bird and blood leaks out. Not pink juice but blood. On the cutting board with both birds on it. I just look at my wife. "I don't know what happened...I cooked these for almost 3 hours. But we can't eat any of it now." I was so angry with myself.
After waiting a while though the birds looked totally cooked and done. I'm a fanatic about food illness
Anybody have any ideas? They were Tyson chickens I bought from Walmart. First and last time I do that I guess.
This is the first time I've done 2 birds on my 18.5 on the top grate though...so maybe not enough room?
At 2.5 hours the temp was about 140. Crud. Everything else is ready. What am I gonna do?? I then take WSM apart and put grate and birds directly above coals and put lid on. It's starts smoking like crazy but smells great. Probably cooked this way for 15-20 minutes.
Birds look done so I put them on the cutting board. And will check temp inside (it's dark so I can't really read temp gauge outside)...... put one cut into the bird and blood leaks out. Not pink juice but blood. On the cutting board with both birds on it. I just look at my wife. "I don't know what happened...I cooked these for almost 3 hours. But we can't eat any of it now." I was so angry with myself.
After waiting a while though the birds looked totally cooked and done. I'm a fanatic about food illness
Anybody have any ideas? They were Tyson chickens I bought from Walmart. First and last time I do that I guess.