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View Full Version : Bite through chicken skin?


smoke ninja
12-12-2015, 08:23 PM
So is this what it looks like?


http://i1121.photobucket.com/albums/l520/smokeninjabbq/wood%20fired%20drum/20151212_200719_zpsl62pijdx.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/wood%20fired%20drum/20151212_200719_zpsl62pijdx.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/wood%20fired%20drum/20151212_201346_zpswzf8cxow.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/wood%20fired%20drum/20151212_201346_zpswzf8cxow.jpg.html)



:noidea:

Thatgrimguy
12-12-2015, 08:24 PM
Damn right!! Details on the cook?

Fwismoker
12-12-2015, 08:26 PM
Maybe....I'll have to check my notes. :biggrin1:

Fwismoker
12-12-2015, 08:27 PM
Damn right!! Details on the cook?

His ancient Chinese secret is in his signature. :thumb:

pjtexas1
12-12-2015, 08:34 PM
I would need to test it personally:becky:

punchy
12-12-2015, 08:52 PM
moar details, please.

smoke ninja
12-12-2015, 08:58 PM
Mayo.

smoke ninja
12-12-2015, 08:58 PM
Direct heat

Fwismoker
12-12-2015, 09:01 PM
Mayo. Still haven't done the mayo... just haven't had the need. I'll save that in case I ever cook indirect though for sure.

Direct heat 100% natural infrared rays

cheez59
12-13-2015, 04:59 AM
Whatever it takes it looks extra good.

Titch
12-13-2015, 05:03 AM
Straight over the coals, nice and hot.
380 or more if indirect:thumb:

fuzzy1626
12-13-2015, 06:15 AM
The mayo works great for me. Indirect on the Weber Kettle using the firebricks and foil method. Full chimney gets me 350* at the grate. Thighs or leg quarters. Set it and forget it for 45+ min.

SmokinJohn
12-14-2015, 10:49 AM
Nailed it!

eap0510
12-14-2015, 11:45 AM
Looks right to me.

modicker
12-14-2015, 11:54 AM
All it need's is mo bite's