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edited November -1 in EggHead Forum
Thank you everyone! My first effort worked beautifully. I did a whole chicken on the vertical rack. I stuffed its little body with fresh rosemary and thyme and rubbed the skin with butter. I used a little Alder wood. My first firing was much easier than I would have imagined. I got it stablized at 325 and put him in. I couldn't resist checking at 45 minutes, but it was only to 150. Another 10 minutes and it was at 170. The only problem now, is that I smell like a bonfire. No one told me not to stand and watch! I wrapped some corn on the cob in foil and put it in for about 15 minutes. It turned out great too. The chicken was so moist, I thought it might not be done, but the juices ran clear and the internal temp was 175 in the breast. Is it really this easy, or did I have beginners luck? What else is easy to do?


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