Hi folks, greetings from Java. Living here has some (dis)advantages - some of the good ones for BBQ are that wood is available, chicken is quite inexpensive (around $1 / lb) and my family doesn't mind when I fire up the units.
Tonight I prepped and deboned 3 birds to see if I could twist on a famous local dish that traditionally uses chilli paste (chilli sambal) as a final baste.
After pasteurizing them I did a low temp smoke @ 140F and then hot 330F for finishing basting with the sambal twice in the final 30 minutes rotating top and bottom and turning the shelf.
Next time I'll fix on crisping the skin texture (not enough oil in the paste though I added some and cut down on the low smoke times).
Just thought I'd start posting some contributions - been lurking long enough.
Nice to get involved and thank you Bill Karau for this great product.
Cheers
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