As a kid we used to cook a bunch of chicken on an open pit and I've been trying to recreate that taste on the egg. I've gotten close but never spot on. Today was SPOT on. @Darby_Crenshaw
made a comment a week or two ago about liking his chicken cooked low n slow and that got me to thinking. So I decided to go about 4" above the gasket at about 250° direct rubbed with BBBR and Dizzy Dust with 2 chunks of white oak and 1 chunk of cherry I figured go big or go home. This is about 2hrs into the cook
Meanwhile I got the dessert going on the small. Just a CI Apple Crisp.
After 3hrs the chicken was at 160ish in the thighs and I moved it down to gasket level just to crisp everything up a bit. This was after going skin down for 30mins
Plated up with some purple cabbage slaw(same kind as last week because I needed to use up the cabbage) and waiting on dessert to get done.
And dessert is ready
No plated pics of dessert because I just forgot.