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Author Topic: Smoke Roaster  (Read 2096 times)

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Offline bbqchef

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Smoke Roaster
« Reply #-1 on: October 29, 2013, 01:41:28 PM »

It's fall and nothing is better than smoke-roasted chicken...



Seven pound spatchcocked roaster
seasoned with fresh rosemary, granulated garlic, S&P
on the Yoder at 300 degrees using apple and sugar maple




About 2 1/2 hours later, it's at 170 degrees F. and ready to rest for a bit.

Served with steamed broccoli, fresh cranberry sauce and garlic mashed smoked potatoes.



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Author of "Mastering BBQ"
KCBS CBJ & CTC/ Ph. B.
Broilmaster P-3
Yoder YS640
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CharBroil Big Easy
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Offline drholly

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Re: Smoke Roaster
« on: October 29, 2013, 01:43:31 PM »
That looks and sounds delicious!
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Offline hikerman

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Re: Smoke Roaster
« Reply #1 on: October 29, 2013, 01:44:48 PM »
That is my kind of meal. Great looking hen Chef!
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Offline sliding_billy

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Re: Smoke Roaster
« Reply #2 on: October 29, 2013, 02:09:14 PM »
Nice looking bird.
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Offline Smokin Don

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Re: Smoke Roaster
« Reply #3 on: October 29, 2013, 02:32:47 PM »
A great lookin chicken!!! I love them this way!!! Don
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Offline sparky

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Re: Smoke Roaster
« Reply #4 on: October 29, 2013, 03:02:49 PM »
ya did that chicken right.  looks good.   :)
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Offline bbqchef

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Re: Smoke Roaster
« Reply #5 on: October 29, 2013, 03:39:26 PM »
It came out well.. very moist but with crispy skin...

Leftovers are becoming enchiladas tomorrow!
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Author of "Mastering BBQ"
KCBS CBJ & CTC/ Ph. B.
Broilmaster P-3
Yoder YS640
WSM x 3
CharBroil Big Easy
Grill Dome Infinity
Enough cast iron to sink a ship
Weber kettle
Lodge hibachi
A garage full (literally) of cooking gear, pellets, charwood and wood chunks (no room for a car)

Offline HighOnSmoke

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Re: Smoke Roaster
« Reply #6 on: October 29, 2013, 06:00:19 PM »
Fantastic looking chicken Chef!
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Offline pz

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Re: Smoke Roaster
« Reply #7 on: October 29, 2013, 07:14:10 PM »
Quote from: bbqchef on October 29, 2013, 01:41:28 PM

It's fall and nothing is better than smoke-roasted chicken...


So true; great looking bird, chef!
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Offline TMB

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Re: Smoke Roaster
« Reply #8 on: October 29, 2013, 10:17:22 PM »
Nice looking bird.  Did you save the bones for soup?
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Offline bbqchef

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Re: Smoke Roaster
« Reply #9 on: October 30, 2013, 06:35:52 AM »
But of course!

I freeze scraps, innards, bones, etc. and when I have a good amount break out the big stock pot to make stock.

Do the same with beef bones.
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Author of "Mastering BBQ"
KCBS CBJ & CTC/ Ph. B.
Broilmaster P-3
Yoder YS640
WSM x 3
CharBroil Big Easy
Grill Dome Infinity
Enough cast iron to sink a ship
Weber kettle
Lodge hibachi
A garage full (literally) of cooking gear, pellets, charwood and wood chunks (no room for a car)

PoppyBill

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Re: Smoke Roaster
« Reply #10 on: October 30, 2013, 07:29:36 AM »
Very nice looking bird chef!

Please excuse me for jumping off topic, but I just got my '640 and was worried about not being able to use a water/drip pan under the main grate. I have the second shelf, but the vertical space above it doesn't seem enough to fit a large piece of meat. I see in your pics that you have a pan tightly fitted in the small space. Have you found that having that space blocked affects temp distribution in the cook chamber? Do you have to adjust the damper due to the effect on air flow?
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Offline bbqchef

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Re: Smoke Roaster
« Reply #11 on: October 30, 2013, 04:18:38 PM »
It seems to work fine with the drip pan on the right side of the Yoder on the main grate... I use an aluminum pan so it can squeeze under the grate above the diffuser plate.

I think a drip pan would fit well under the top shelf.

I usually cook with the damper fully open (unless I'm grilling with the Grill Mates on the left side).
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Author of "Mastering BBQ"
KCBS CBJ & CTC/ Ph. B.
Broilmaster P-3
Yoder YS640
WSM x 3
CharBroil Big Easy
Grill Dome Infinity
Enough cast iron to sink a ship
Weber kettle
Lodge hibachi
A garage full (literally) of cooking gear, pellets, charwood and wood chunks (no room for a car)

PoppyBill

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Re: Smoke Roaster
« Reply #12 on: October 30, 2013, 09:14:20 PM »
Thanks chef, I'll give it a try.
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