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[urnmor]

Mak is running great as can be seen by this whole chicken I grilled.

[Bentley]

That is the color I want on my skin, nicely done!

[Canadian John]

 looks nice & juicy too.

[urnmor]

That is the color I want on my skin, nicely done!

I believe this is the first time I really got the skin to look this way and it was crispy too. 

[Canadian John]

   I forgot ask some important questions: 

  What was the cook temperature?   

  Was the skin dry when the bird was put in the pit?

[BigDave83]

It does look great, I would eat it all and look for more.

 Any info on temps you cooked it at?

[urnmor]

   I forgot ask some important questions: 

  What was the cook temperature?   

  Was the skin dry when the bird was put in the pit?

I started at smoke for about ten minutes raised to 225 for another 20 and then raised to 355 to finish.  I pulled at 163 and let the residual heat finish it to 165.

I always dry brine my whole chickens on top and under the skin with salt, pepper, paprika for 6 or more hours and some times overnight.  Before putting on the grill I rubbed this one with a home made rub mixed with olive oil that I use for ribs and butts and then sprinkled it with more.  I also rubbed just the meat with butter.  Unlike many I remove the flame zone covers and use an aluminum foil pan add apple cider to the pan topped with a grill grate that I have.  I place the bird on a chicken holder and go at it.

[okie smokie]

   I forgot ask some important questions: 

  What was the cook temperature?   

  Was the skin dry when the bird was put in the pit?

I started at smoke for about ten minutes raised to 225 for another 20 and then raised to 355 to finish.  I pulled at 163 and let the residual heat finish it to 165.

I always dry brine my whole chickens on top and under the skin with salt, pepper, paprika for 6 or more hours and some times overnight.  Before putting on the grill I rubbed this one with a home made rub mixed with olive oil that I use for ribs and butts and then sprinkled it with more.  I also rubbed just the meat with butter.  Unlike many I remove the flame zone covers and use an aluminum foil pan add apple cider to the pan topped with a grill grate that I have.  I place the bird on a chicken holder and go at it.

So you have direct flame, foil pan with apple cider vinegar, and a grate on the pan, with the chicken "sitting" on the chicken holder on top of the grate.  To what advantage is the low slow smoke for 30 min? before turning up to 355?

[urnmor]

   I forgot ask some important questions: 

  What was the cook temperature?   

  Was the skin dry when the bird was put in the pit?

I started at smoke for about ten minutes raised to 225 for another 20 and then raised to 355 to finish.  I pulled at 163 and let the residual heat finish it to 165.

I always dry brine my whole chickens on top and under the skin with salt, pepper, paprika for 6 or more hours and some times overnight.  Before putting on the grill I rubbed this one with a home made rub mixed with olive oil that I use for ribs and butts and then sprinkled it with more.  I also rubbed just the meat with butter.  Unlike many I remove the flame zone covers and use an aluminum foil pan add apple cider to the pan topped with a grill grate that I have.  I place the bird on a chicken holder and go at it.

So you have direct flame, foil pan with apple cider vinegar, and a grate on the pan, with the chicken "sitting" on the chicken holder on top of the grate.  To what advantage is the low slow smoke for 30 min? before turning up to 355?

Not sure there is an advantage other then it adds a small amount of smoke flavor.  As I am not a big fan on smoke it works for me.

[okie smokie]

 I like the result. Did the wing and drum stick joints come apart easily?

[urnmor]

I like the result. Did the wing and drum stick joints come apart easily?

They came apart very very easily