Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: LostArrow on June 25, 2017, 11:46:32 AM
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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!
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/F3A4B7D8-4CE5-43C6-B573-84DC032D5EB1.jpg) (http://s828.photobucket.com/user/Lostarrow-photos/media/F3A4B7D8-4CE5-43C6-B573-84DC032D5EB1.jpg.html)
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Wow! Lookin mighty fine! :thumbup:
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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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Lookin' good, LA...
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Looks good partner.
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Betcha it was tender and juicy. Sure looks good :thumbup:
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D@mn, I was trying to figure how you fit a Rotisserie into your AKORN ! ! !
BD