First Chicken in SRG - It's OK to laugh

[Keymaster]

I have learned indirect heat for mo rockin chicken is the best.

[Tinnmel]

I've found that with an SRG, since the cook time is faster, the smoke absorption is less.  Thus, you can (and IMO should) use a stronger wood than you might otherwise use.  Light flavored woods barely give any taste to food cooked in an SRG.  Try oak, hickory, or yes, even mesquite.  At least, that's what works for me.

[MoHuka]

Color looks great (for a brisket).    Heck, I'd still eat it (skin and all).

Thanks for all the good natured responses.....this one from Sliding Billy was our favorite....good one

Most appreciated is the advice not to use a rub with sugar in the Dragon (new name at least until I get a good cook out of it)

[mikecorn.1]

That's the way my wife likes it. A Lil on the burnt side


Mike
Sent from my iPhone 5 using Tapatalk

[teesquare]

I've found that with an SRG, since the cook time is faster, the smoke absorption is less.  Thus, you can (and IMO should) use a stronger wood than you might otherwise use.  Light flavored woods barely give any taste to food cooked in an SRG.  Try oak, hickory, or yes, even mesquite.  At least, that's what works for me.

Good point from Tinmel!

Mo - this has been my experience with the SRG also.

[hikerman]

Mo, your cook wasn't perfect, the chicken looked moist inside, and was very edible. I assure you, the raccoons wouldn't eat some of my failures!
You take a ribbing good my friend, so next time knock our socks off.
Gene