Damn that is awesome! After your last fried chicken post my first thought was can I do that outside with the CI? You sir are the man.
Did you have any trouble keeping the oil from getting too hot? Please share any tips.
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I split approximately 2/3 or 3/4 of a chimney between two baskets and had them below the skillet but offset from the center to give room to slide the skillet away from the coals when needed. I also closed and opened the bottom damper when needed. I over shot temp a little on my first batch. You really want to stay 300-330 range. I was pushing 360-370 on the first batch and they got a little darker than I wanted but they were still great.
Also, I cooked the chicken faster on the grill and I didn’t use the lid on the skillet or the grill at all. The baskets provide much more even heat over the surface of the skillet as compared to a burner on a stove.
I preferred cooking it outside. The mess stays outside and it’s nice because you can shut the grill down and leave the skillet and oil to cool out of harms way.
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