Paul from Toronto
New member
We tried 3 different commercial marinades on some chicken on the WSM... tandoori, mojo criollo, and greek souvlaki style. All good.
Here's the "before digging in" picture:
chicken
Good with some grilled veggies done on the "gasser".
The tandoori marinade was really thick so it looks a little crispy... but it turned out good.
My SO likes her chicken "fall off the bone" so we actually pull it after 4-5 hours. For real.
My first post... have taken a lot of notes on the various tips and techniques... a shout out to everyone that shares their knowledge and experience. I've been studying to tune my ribs the way we like them... more on that later hopefully.
Cheers!
Here's the "before digging in" picture:
chicken
Good with some grilled veggies done on the "gasser".
The tandoori marinade was really thick so it looks a little crispy... but it turned out good.
My SO likes her chicken "fall off the bone" so we actually pull it after 4-5 hours. For real.
My first post... have taken a lot of notes on the various tips and techniques... a shout out to everyone that shares their knowledge and experience. I've been studying to tune my ribs the way we like them... more on that later hopefully.
Cheers!
