Today was the first day that was actually nice enough (low 50’s) to cook outside. After cleaning up all my
grills from previous uses I decided that chicken sounded good for tonight. The chicken was spatchcocked
and seasoned with Meat Church BBQ Holy Gospel.
Here is a short video that shows the outside process. I smoked the chicken at 150 for 30 minutes and then
kicked up the temperature to 275 for an hour. I then bumped the temperature up to 325 until the chicken
hit an internal temperature of 165 in the breasts.
Chicken came out awesome with a nice light smoky flavor, edible skin and very juicy. I do need to make
another small adjustment to my heat shield as the chicken was a little darker on the right side of the smoker.
Overall, I am very pleased with this cooker and especially the WI-FI. It is nice to sit inside and be able to adjust
your temperatures. I just need to find where I put the food probe from the cooker. Not a real big deal as I have
plenty of other temperature monitors.
