So I finally broke down and pulled the trigger on this stacker. It's really well made and fits like a glove. I did a couple racks of beef ribs dusted with Dizzy Pigs Red Eye Express along with some potato's and baby carrots. I'm still getting it dialed in, but it's working the way I had hoped it would.
I also attempted some direct chicken, like the stuff most of us grew up with that had the charred carmelized sauce and it was really crispy. My inlaws like it like this, so I have tried in the past to make it this way, but the results haven't always been what I was looking for until now.
This was done direct over lump on the Craycort on the top rack. It was a long ways away from the fire, but the Craycort got really hot so it worked well. Towards then end I sauced the legs and let it bake and sear on. I will be doing this again. Sorry no grill shots it was pouring outside.
If any of you guys make chicken like this please share your methods. My nephew does a pretty good job on his basic Weber, but it's not nearly as consistent as this was.
Topic: Breaking in the new CB Stacker & Direct Chicken (Read 1341 times)