Author Topic: "Rotisserie " chicken on the AKORN kamado  (Read 2649 times)

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Offline LostArrow

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"Rotisserie " chicken on the AKORN kamado
« Reply #-1 on: June 25, 2017, 11:46:32 AM »
Well since my Charbroil SRG died I haven cooked a whole chicken.
It's been my favorite way of cooking a smoked chicken with crispy skin.
Well cooked a whole chicken on the AKORN.
Took a brined chicken & smoked at 200F for 1 hour.
Then heated up to 400-450F till probe reached 160F ( about 45 minutes more)
Came out great, juicy, good smoke flavor ( maybe not as much as SRG) crispy edible skin!



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Offline tomcrete1

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Re: "Rotisserie " chicken on the AKORN kamado
« on: June 25, 2017, 01:06:48 PM »
Wow! Lookin mighty fine!  :thumbup:
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Offline RG

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Re: "Rotisserie " chicken on the AKORN kamado
« Reply #1 on: June 25, 2017, 02:08:37 PM »
WooHoo! That skin!! Looks purty as a picture. Technically I know that it IS a picture but you know what I mean :)
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Offline Jaxon

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Re: "Rotisserie " chicken on the AKORN kamado
« Reply #2 on: June 25, 2017, 04:43:02 PM »
Lookin' good,  LA...
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Offline sparky

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Re: "Rotisserie " chicken on the AKORN kamado
« Reply #3 on: June 25, 2017, 10:17:29 PM »
Looks good partner.
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Offline smokeasaurus

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Re: "Rotisserie " chicken on the AKORN kamado
« Reply #4 on: June 26, 2017, 10:25:19 AM »
Betcha it was tender and juicy. Sure looks good  :thumbup:
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Offline Big Dawg

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Re: "" chicken on the AKORN kamado
« Reply #5 on: June 26, 2017, 10:49:52 AM »
D@mn, I was trying to figure how you fit a Rotisserie into your AKORN ! ! !




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