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I BBQ'd an 8 lb. whole chicken (not butterflied) on my Klose offset yesterday. I cooked it low and slow (250-260 Deg. F)for 4 hours, and I have to say that the meat was nice and juicy and very tender. The skin was like leather though...even though it had good color (I did not use a lot of smoke because I didn't want it to turn black on me). I was wondering if anyone has a better method of cooking chicken. Can you achieve a crispy skin on an offset pit?
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