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.
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.
