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Old 07-23-2018, 07:24 PM   #14
Got Wood.
Join Date: 07-15-18
Location: Great white north - Michigan
Name/Nickname : Ale Barleyman

Originally Posted by ColoradoSmoke View Post
Yes please, that looks delicious!

What temp did you good the yard bird? May have to try a similar recipe this weekend.
Thanks! I think I let the chicken smoke around 250 until internal temp of 160. Then I boosted to 300 degrees and let the skin crisp up.

The kamado really keeps meat moist, and I had a water pan in there to ensure I didnt over cook it when I ramped up the temperature at the end of the cook. Came out great!
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