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Jerk Chicken on the Woo2

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dstearn
dstearn Posts: 1,702
in EggHead Forum
First cook using the Woo2 direct. The wings and drumsticks were on at 300 for 1.5 hrs. Next time I may try indirect with the stone at 400.

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  • Powderhound
    Powderhound Posts: 139
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    Why would you go indirect next time?  No right or wrong answer sometimes is there?  All part of the 'eggsperience'.  
    Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife.  Lover of winter, powdery snow, and lots of golf.  
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  • Canugghead
    Canugghead Posts: 11,527
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    Powderhound said:
    Why would you go indirect next time?  No right or wrong answer sometimes is there?  All part of the 'eggsperience'.  
    I'm guessing it was too smoky and/or charring too fast?
    canuckland
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  • annjamaican
    annjamaican Posts: 152
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    Perhaps for crispy skin purposes. 
    - Jamaican living in rural Western Washington
    - Got my first egg (XL) in October 2015
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Try a low and slow with jerk next time. Fall off the bone.

    250-275 indirect. 
    New Albany, Ohio 

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  • dstearn
    dstearn Posts: 1,702
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    The legs were a little to charred and a little dry. I put the wings on 15 minutes after the legs and they turned out good. Next time I will use the stone and cook indirect.
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  • jak7028
    jak7028 Posts: 231
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    I use the same setup and prefer indirect for what you are talking about.  My favorite way I use almost every time now cooking raised, indirect at 350-400 degrees.  Then doing a reverse sear directly over the coals to finish them off and get extra crispy skin.  Nice crispy outside where you control how much char you get, and very juicy wings.  I prefer this method over frying them any day.


    Victoria, TX - 1 Large BGE and a 36" Blackstone
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  • rifrench
    rifrench Posts: 469
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    looks good to me!

     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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