Thanks to everybody that has that has given me feedback on my previous posts. I did my second cook tonight on my new (new to me) Sapphire Kamado Grill. I did a beer can chicken and it turned out pretty good.
I used Royal Oak lump and cherry chunks and never brought the temp above 300 degrees. This time I was able to actually adjust temp of cooker by using the lower and top vents. On my previous cook it didn't matter what I did, the temp just kept rising.
I injected the chicken breast with a combination of apple juice and a homemade dry rub that I like to use. My two and three year old kids who frequently will not eat their meat were asking for seconds.
I tried to add some pics but am getting an error. Maybe next time.
11-22-2013 09:48 PM
Glad to hear this cook was better. It's all uphill from here. Each cook will get better and better.
11-22-2013 09:51 PM
11-22-2013 10:30 PM
Originally Posted by peeps
I guess it's a matter of opinion. To me going downhill means getting worse, but some people think easier. I think in context what I meant was clear, getting better, going up.
11-23-2013 10:49 AM
Good deal, I am glad it worked out for you!
For posting pictures, upload them to some picture storing site and use the [img] tag option.