Okay, most of you are probably getting post fatigue and want to see this thread slow down. I did a chicken tonight for dinner and cooked in a manner you can’t on most pellet pits, so I wanted to share. I will slow down after this, I promise.
I wanted to cook this chicken like I would have in the hot spot of a stickburner next to the firebox, so I opened the HMS damper and created my hot spot.
Chicken on, with dark meat closest to the heat. It’s a 5lb bird rubbed with Oakridge Venison Rub. It was great on the chicken.
Turned so white meat could finish
Ready to pull
I added this just because it’s cool to see how well the counterweight works. This is at perfect balance.