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.
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)
IMBAS Certified MOINK Baller