The BBQ BRETHREN FORUMS. - View Single Post

Bigdog · 07-13-2005, 03:40 PM

I agree with KC, but feel that you could still do the chicken on in the vert. chamber. In my Bandera, a rack placed just above the water pan is the hot spot. You could do the chicken there, and then roll the skins over a grate placed in the firebox and the end to crisp them up. Still, using a seperate grill/smoker may be the ideal way.

07-13-2005, 03:40 PM	#4
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	RE: smokeking/bandera arangement? I agree with KC, but feel that you could still do the chicken on in the vert. chamber. In my Bandera, a rack placed just above the water pan is the hot spot. You could do the chicken there, and then roll the skins over a grate placed in the firebox and the end to crisp them up. Still, using a seperate grill/smoker may be the ideal way. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.