CG Super-Pro Wood Burning Grilled Chicken

[yo_quiero_fumar]

So Sunday my buddy invited me over for a little get together, so I offered to bring a chicken to roast on the grill. A somewhat indirect setup, and a few chunks of hickory (no charcoal) and this grill did an excellent job! I brined the chicken in a sugar-salt water solution and put a double layer of rub on it. Only about an hour on the grill, spatchcock'd and it was ready. It was honestly the absolute most flavorful chicken I've ever had, ever. It was extremely juicy, almost too juicy in the breast meat (I could slice it deli style) and the smoke flavor was in every bite, but it was not too much being hickory. Just a few pictorials for ya'll!

[LostArrow]

I had a chargriller super-pro for 11 years till literally the wheels fell off!

[raybonz]

Looks delicious Yo Quiero!

Ray

[yo_quiero_fumar]

Looks delicious Yo Quiero!

Ray

Yea it tasted awesome! I cant believe how even it cooked, dark meat was perfect and breast meat was tender. The skip was nice and cripsy also, the best Ive made yet. This wasnt low and slow but it was offset and indirect so it was still a little slow. I cant wait to do another.

[RossnPepper]

so what was the temp? you cooked the chicken on.

[PrinceofQ]

That looks sooo yummy!

[yo_quiero_fumar]

so what was the temp? you cooked the chicken on.

I have no idea since it was just flaming wood, the dome therm said 375 so probably.

[bcrgrill]

Good job !
Now that I'm retired have gotten into playing w/ fire instead of just gassing. Have done many cooks like you have here on the wrangler (mid-sized CG charcoal burner) -- call them "fast smoked", as cook between 250-300 with a mix of briquets, lump & wood in a basket I made from extruded metal. Chicken, meatloaf, roast, & pulled port have all come out nearly as well as the slow-smoke method. Next purchase will be a CGKamado -- will have the full GC line of gas, grill & Kamado ! Love the cast iron cooking grates -- so much better than wire.

[Ross]

Y'all got to try this wood burning style of cooking chicken with wood on the kamado. I've done it with hamburger, and about a 50/50 mixture of wood and lump... Excellent


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[yo_quiero_fumar]

Good job !
Now that I'm retired have gotten into playing w/ fire instead of just gassing. Have done many cooks like you have here on the wrangler (mid-sized CG charcoal burner) -- call them "fast smoked", as cook between 250-300 with a mix of briquets, lump & wood in a basket I made from extruded metal. Chicken, meatloaf, roast, & pulled port have all come out nearly as well as the slow-smoke method. Next purchase will be a CGKamado -- will have the full GC line of gas, grill & Kamado ! Love the cast iron cooking grates -- so much better than wire.

Thats great, it's all about the indirect heat and smoke. You can slow cook on anything as long as you can keep the heat away and maintain temp. I think the thing about the kamado is it just maintains temp so well, it makes life easy. But if you have the patience and mind the fire you'll be good.