Half day at work today. No better way to spend a 100 degree Texas summer afternoon... 14.5" WSM set up for high heat. 2/3 full charcoal ring with KBB and cherry chunks. No water pan, drip pan under the roaster to deflect, vents WFO running about 350.
Trying to duplicate how I do turkey in the kamado with a 6 lb chicken in the Weber. Came out perfect.
Have I ever mentioned how much I hate carving the bird?
Don't judge me. The sides were an afterthought as I rummaged the pantry.
There may have been some [not pictured] whisky in this glass after the beer was emptied.
Still had heat, and the kids need something for lunch tomorrow.
