Couple tips, take them or leave them. 1. Leave slides in and both doors open when lighting. Once charcoal catches, set temp, remove slides, than shut doors. Grill will come to temp faster. 2. There is a port on left side of grill so you don't have to shut the probe wire in the door. 3. Pull grill away from wall so it don't burn or leave marks on your brick. Nice looking bird! Grill on!

nice work :)

@scotsbbq8119

2 жыл бұрын

Thanks 😁

I personally find hickory and oak too strong for chicken and use fruitwood like peach or apple. Also at the end I crank up the temp to 450° to crisp up the skin.

@ScotGardnerProfile

2 жыл бұрын

@JoeA I appreciate your tip! I agree that the hickory did give it a stronger smoke flavor. On the Lemon Pepper Rotisserie Chicken, I used more Applewood and I did prefer the taste and the smoke flavor was not as strong.

How would this method be different from a rotisserie?

@scotsbbq8119

2 жыл бұрын

I think the Rotisserie cooks the chicken more evenly and it actually turns out juicier overall.

Where does the smoke exit on one of these

@scotsbbq8119

2 жыл бұрын

There is a vent on the back of the unit.