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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 11-17-2013, 08:37 PM   #16
somebody shut me the fark up.

Fwismoker's Avatar
Join Date: 08-22-13
Location: Fort Wayne, Indiana

Originally Posted by bbqgeekess View Post
How do you cook your chicken on your mini? Do you do it without a diffuser? I've done chicken on the mini but the skin was rubbery.
Spatchcock and cook 350...My diffuser is only the steamer that came with the pot.

The flavor that get's deposited back on the bird is just incredible imo...can't get enough of mini chicken!

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Old 11-17-2013, 10:21 PM   #17
Southern Home Boy
is One Chatty Farker
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Join Date: 01-14-10
Location: St. Louis, MO

Well... I kinda do both.... My UDS has an adjustable fire basket that I can hang directly under the cooking grate to use for direct heat cooking. I also made a rotisserie ring accessory for it (I can use the spit or a Rib-O-Lator). It basically makes my UDS an all purpose cooker. But normally, I spatchcock the bird and just smoke it for a couple of hours at about 300 degrees with a mix of hickory and apple wood. Did one today in fact.
Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160
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