British BBQ Society Forums

Started the coals at 7am and the bird went in at 8.

Tried a lemon pepper and thyme rub then put white wine with a bit of the rub and a load of fresh thyme under the chicken (in pic.

Using a big lump on apple wood that I have soaking (with a load of other bits) in cider for about a week.

It's been pm for 2.5 hours now and temp has varied between 220-262 (curently at 248).

Lets see how it turns out.


After 2 hours

Looks lovely!

At those temps you are unlikely to get really crispy skin i think - but the meat will be lovely - unless you are going to crisp it up with direct heat after the meat is cooked?

Also, not sure the wood chunk will take on much of the liquid - if you do a youtube search for soaking woodchunks - there's a good clip that shows the lack of take up of liquid for wood chunks - i don't bother soaking them anymore as a result. Chips are obviously different - they do benefit.

Cheers,

Simon

Skin on coals side (over the breast) was lovely and crispy. I threw some coals on towards the end and temp raised to 272f.



There was a light smoke ring of about 1cm but not sure it can be seen. Lovely smoky flavour though.

Looks great - good idea to raise the temp a bit to get that skin crispy. Glad it tastes as good as it looks.