Chicken

[FlashGordon]

This isn’t necessarily low and slow, but not sure what it goes under.

I cook a lot of chickens on my Pro Q, now to do this, i remove the water pan and place chickens on the middle rack. I then cook with the vents open so the Q is quite hot, basically roasting the chickens, over the coals with some wood etc.

however, the fat drips down and smokes. I’ve never had any complaints from this, but i wondered if the smoke from the fat was having any effect on the chicken.

I’m doing 4 chickens tomorrow night so i may experiment with the pan, but i wanted to see if anyone had any thoughts?

Cheers

Al

[keith157]

Apparently dripping the fat on the coals and having the resultant flavoured smoke flavorises (lovely new American word hence no "u") your chicken

[FlashGordon]

Cheers Keith.

I'll stick with what i know then, just thought id ask. Just to decide on the seasoning now and pick up some beer for the lighting of the coal.