Yesterday I tried my first chicken in the new SRG..you all may remember I wanted crispy skin on my poultry..well I got crispy. The book says that after the bird had reached the desired level of brownness to open the lid...well as you can see in picture #2 I waited a little too long and it looks like it was shot our of the exhaust of a diesel truck. But believe it or not the chicken was moist and as black as it was the skin still had a good taste...I rubbed with Mo Rockin" Chicken and took it to 165. It only took about 1 hour and 10 mins and I had Pecan smoke going the entire time.
Side note is that the Lab in the first picture is Keelo who took first place in both the Open and Amateur divisions last Saturday in Tournament Hunting Competition at Ravenwood , Missouri. She made enough points to achieve Amateur CHAMPION status so she is hard to live with now..wants a sign on her kennel, or over the couch..wherever she happens to be at the time
Question for the forum: Could you put an A-Maze-N 12" tube in the bottom of the SRG under the basket?
Rubbed with Mo Rockin" Chicken and ready for the SRG
From the mouth of the dragon
Not too bad plated
