This is a 4.5 pound “organic” young chicken. Injected with Creole butter,
then I coated the chicken with the butter. Seasoned with Montreal Chicken
and put back into the refrigerator to dry.
Chicken placed on a throne and into the basket. Top of the basket has
sweet potatoes. I will be adding corn on the cob later on.
Chicken and potatoes put into the SRG, burning oak pellets.
Chicken is done! I should have checked the color a little sooner as it definitely
got burnt in a few places. Back side looks great! Live and learn. I cooked to
120 with lid down on high then lid open until 168 in the thighs.
Plated!
Chicken was very tasty, juicy and with crisp skin. The burnt skin was actually
the best part of the skin according to my wife! Great Tuesday night dinner.
One thing I learned is this is not a set and forget cooker. I will definitely pay
more attention to the color of what I am cooking and adjust from there.
