I was cooking a chicken just to pull and have for dinners for the rest of the week. Ran this bird at 375 for an hour with a chunk of apple and a chunk of pear. Popped the lid off to check it at the hour mark, and had to get the phone to snap this pic. I pulled it at 175ish. Might be the best skin I've gotten so far.
Have a good one fella's!
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Looks damn good over here in Canada dude. Lump or briquettes? Consistently crispy skin on chicken is something that has eluded me.
Kbb, Hoss. I don't get the crispness skin either normally. I wonder if the wood choices helped the color along with the higher temp. I normally cook a bird at that range but don't get it like that
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It may have been the pear wood which gave you the darker skin. I know for a fact that cherry will give a darker skin as well. I use apple quite often for poultry and it doesn't darken the skin like that. Nice looking yard pimp!
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That's a fine looking bird!
Gorgeous!
That looks great! I would have guessed that you used cherry. Sounds like I need to pickup a bag of pear!
Big fan of pear on chicken.
(http://i1222.photobucket.com/albums/dd487/sickofcichlids/B16214FD-5E5B-46FE-AF0A-952E44E29B8F.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/B16214FD-5E5B-46FE-AF0A-952E44E29B8F.jpg.html)
Looks like George Hamilton taking a nap at the beach...LOL
Travis was that cooked all on the indirect side or did your sear it any?
Quote from: G19 on August 29, 2016, 04:56:45 AM
Travis was that cooked all on the indirect side or did your sear it any?
That was all indirect heat. No flip, no flop.
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Nice cook.
That's made my mind up for Friday...off to hunt pear. Thanks for the post.
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