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mattmountz94
03-06-2016, 12:53 PM
Cooked some bone in chicken breasts on the in progress bird barrel. Injected with garlic butter and one had webers kickin chicken other had Montreal chicken. The bird barrel was running between 250-325. A lot of practice in my near future to get it up to temp and holding. Overall chicken turned out good. The crispest skin I have had recently although it still wasn't very crisp. Chicken was very moist and good flavor.

http://i12.photobucket.com/albums/a221/mattmountz94/97C28620-4B84-4F61-8632-01980CB114E3_zps9ntl6t4p.jpg (http://s12.photobucket.com/user/mattmountz94/media/97C28620-4B84-4F61-8632-01980CB114E3_zps9ntl6t4p.jpg.html)

http://i12.photobucket.com/albums/a221/mattmountz94/33593CD4-6363-4F2F-81FB-5EC5820CB049_zpsj3voqwca.jpg (http://s12.photobucket.com/user/mattmountz94/media/33593CD4-6363-4F2F-81FB-5EC5820CB049_zpsj3voqwca.jpg.html)
http://i12.photobucket.com/albums/a221/mattmountz94/65BA57EF-6D26-4897-9C52-690C034F1D39_zpsr0wceviz.jpg (http://s12.photobucket.com/user/mattmountz94/media/65BA57EF-6D26-4897-9C52-690C034F1D39_zpsr0wceviz.jpg.html)
http://i12.photobucket.com/albums/a221/mattmountz94/4FCB6EE3-F32F-42D3-ADD5-6FA26F538169_zps74gtv1ns.jpg (http://s12.photobucket.com/user/mattmountz94/media/4FCB6EE3-F32F-42D3-ADD5-6FA26F538169_zps74gtv1ns.jpg.html)
http://i12.photobucket.com/albums/a221/mattmountz94/CE6BB1E6-442D-43D4-986E-C426E6291BF0_zpsw0l1kzwu.jpg (http://s12.photobucket.com/user/mattmountz94/media/CE6BB1E6-442D-43D4-986E-C426E6291BF0_zpsw0l1kzwu.jpg.html)
http://i12.photobucket.com/albums/a221/mattmountz94/342AEBD5-B159-420A-B1EB-A364E02A64C6_zpsr0d1vs7f.jpg (http://s12.photobucket.com/user/mattmountz94/media/342AEBD5-B159-420A-B1EB-A364E02A64C6_zpsr0d1vs7f.jpg.html)

I pulled the chicken at 170

Roguejim
03-06-2016, 01:03 PM
Nice. How long did you let them cook? I'm pretty sure Fwismoker cooks his bird closer to 400F.

tb80
03-06-2016, 01:09 PM
What is the silver tube the probe wires are going through? I tried to do a similar set up (minus the tube) but my wires kept getting caught on the rim of the grill.

Stingerhook
03-06-2016, 01:11 PM
Damn that is some fine looking chicken Matt.

mattmountz94
03-06-2016, 01:12 PM
Nice. How long did you let them cook? I'm pretty sure Fwismoker cooks his bird closer to 400F.

I'm not sure on time. Yea he told me to shoot for 400-450 but I got there for about 10 mins then it went way back down. It's def a learning curve to get it up to temp. If I had to guess it was an hour.

mattmountz94
03-06-2016, 01:15 PM
What is the silver tube the probe wires are going through? I tried to do a similar set up (minus the tube) but my wires kept getting caught on the rim of the grill.

It's a spacer I found at lowes in the hardware area. Fits perfect over the spit with two wires through it. I have used it numerous times and never an issue. It measures 1 1/2" by 5/8 OD I think the ID is 3/8. I'm running to lowes tomorrow I'll see if they have one, if they do I'll shoot a picture of the discription

IamMadMan
03-06-2016, 01:18 PM
Awesome chicken, it looks incredibly moist...

Roguejim
03-06-2016, 01:37 PM
It's a spacer I found at lowes in the hardware area. Fits perfect over the spit with two wires through it. I have used it numerous times and never an issue. It measures 1 1/2" by 5/8 OD I think the ID is 3/8. I'm running to lowes tomorrow I'll see if they have one, if they do I'll shoot a picture of the discription

So, the spacer just keeps the wires from flopping around? Great idea.

Fwismoker
03-06-2016, 01:45 PM
:clap: nice cook! Looks juicy as all get out for sure.

Wires? I'll skip the wires. When you can just put a analog therm in the middle and call it a day. It'll probably drive you bonkers seeing the Maverick temp jumping around.

Great first cook though, and yes it's a learning process on the fire...going on 2 years for me and I'm still learning something here and there.


Make yourself up some PBC style hooks and you can hang foiled baked potato's, corn on the cob etc... plenty of room around the perimeter for stuff like that.

tb80
03-06-2016, 02:04 PM
It's a spacer I found at lowes in the hardware area. Fits perfect over the spit with two wires through it. I have used it numerous times and never an issue. It measures 1 1/2" by 5/8 OD I think the ID is 3/8. I'm running to lowes tomorrow I'll see if they have one, if they do I'll shoot a picture of the discription



Great idea. Thanks.

Bigbears BBQ
03-06-2016, 03:33 PM
Chicken looks delicious can you post a pic of the bird barrel.

mattmountz94
03-06-2016, 03:36 PM
http://i12.photobucket.com/albums/a221/mattmountz94/E02128E6-D6D7-4DE3-AE12-D88B21CE8DC3_zpscxgdnwj3.jpg (http://s12.photobucket.com/user/mattmountz94/media/E02128E6-D6D7-4DE3-AE12-D88B21CE8DC3_zpscxgdnwj3.jpg.html)
http://i12.photobucket.com/albums/a221/mattmountz94/4F4FF976-AC6A-46CB-ACA7-3C572D3100A2_zps4gaat5em.jpg (http://s12.photobucket.com/user/mattmountz94/media/4F4FF976-AC6A-46CB-ACA7-3C572D3100A2_zps4gaat5em.jpg.html)

Big George's BBQ
03-06-2016, 04:06 PM
Looks good to me

cowgirl
03-06-2016, 04:10 PM
Your chicken looks great Matt!

Fire Flinger
03-07-2016, 12:05 PM
Nice! I am also intrigued with your temperature gauge innovation. I messed around for the better part of an hour trying to figure out something. Finally decided to just use my old dial thermometer stuck in the lid of my 22" Weber grill. BUT with the wind gusting to 30 mph we chickened out and cooked our bird in the house. We thought setting the neighborhood on fire might put a damper on our weekend. I will be visiting my local Lowes soon. Thanks for sharing.

mattmountz94
03-07-2016, 12:31 PM
was just at lowes. package said 1 1/2"x5/8 OD x 1/2" ID. Was in the drawers with all the misc hardware

Enrico Brandizzi
03-07-2016, 12:38 PM
Super moist Matt.

Cibelo
03-08-2016, 08:18 AM
http://i12.photobucket.com/albums/a221/mattmountz94/E02128E6-D6D7-4DE3-AE12-D88B21CE8DC3_zpscxgdnwj3.jpg (http://s12.photobucket.com/user/mattmountz94/media/E02128E6-D6D7-4DE3-AE12-D88B21CE8DC3_zpscxgdnwj3.jpg.html)

Looks like you have to load the spit after you insert it in the barrel.