Just yesterday I did a 14 lb'r in the big easy, gas SRG. I've always fried my birds so this was a first for me. I've been snooping around on here for tips and I gotta say you all helped out a lot.
I also made an Injection Marinade for the first time and it was a hit:
Melt 2 sticks unsalted butter in 1 can chicken broth, add 1 TBSP garlic powder, 1 tsp season all and 1 tsp poultry seasoning.
This makes a double batch and you have to stir it good right before you suck it up into your injector cause it'll separate fast. Then the bird got a nice rub down with a lil canola oil and plenty of Cajun seasoning.
So I started out smoking on low with some apple for 40 minutes and that was it for the smoke cause the Wife didn't want it too smoky "no such thing" right.. After an hour I tented the breast and cracked the lid about an inch and a half and roasted on high for about another hour. then removed the foil and back on low with the lid still propped up for the remaining 50 minutes. Total cook time just about 3 hours at 38* outside temp. Breast at 170* and thigh at 160*
Beautiful color. Super juicy inside, nice mild apple flavor and awesome crispy skin. I'll never fry again.
Only one wtf moment of panic when the breast went from 89* to 399* in 15 minutes, then I tossed my probe in the trash and went low tech thermo and all was well again.
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