i do same except no injection b.s . i put some apple,celery,onion,garlic, carrot in body cavity ,cook indirect on weber with smoke wood chips ....water pan underneath..same way i bbq ducks i shoot...yummy ...
David Hardy You want the lid on and the temperature around 350-400 inside. Start with the vents about half open on the top and bottom. Then close them a little more if it gets too hot
I know... I catch a lot of crap for this... I like my chicken with a lighter smoke flavor which comes from the charcoal. I also find the skin is more crispy with out additional smoking wood. No wrong way to do it though, of course.
i have tried beer can chicken, but i don't prefer it. i think chicken has plenty of moisture without the beer can and holds it better not sitting upright. always fun to try new things though
I am sorry. I didn't catch the part about the smoke. Did it get censored somehow? Why didn't you add water to the drip pan? If you only catch the grease drips why not just fashion a catchment from foil? Lot cheaper. No one ever wraps a chicken in foil for the last 15 minutes the way it is oftern done with ribs or pork shoulder roasts. Why is that? Logic suggests that meat juices are affected by gravity so you should roast the chicken with the breasts on the bottom. They will be juicier and your guests will wonder what your secret is. This isn't a style show for a magazine. People never change.
Dude you touched the raw chicken and then you touched everything else without washing your hands or using gloves. Please be careful! Cross contamination is a real thing no joke!
Very helpful, simple and clear instructions, thanks!
glad it was helpful.. thanks for watching
i do same except no injection b.s . i put some apple,celery,onion,garlic, carrot in body cavity ,cook indirect on weber with smoke wood chips ....water pan underneath..same way i bbq ducks i shoot...yummy ...
Where was the smoke?
How many Lbs of charcoal did you use ?.
Hmmm.... never thought about that. I would guess 4 lbs?
@@Searedandsmoked Thanks.
Do you leave the lid off the bbq, just open roasted?
David Hardy You want the lid on and the temperature around 350-400 inside. Start with the vents about half open on the top and bottom. Then close them a little more if it gets too hot
I’ve never seen anyone else go under the skin and season like that I can’t wait to try it out
Thanks. Great video. I'll try this weekend.
No wood???
I know... I catch a lot of crap for this... I like my chicken with a lighter smoke flavor which comes from the charcoal. I also find the skin is more crispy with out additional smoking wood. No wrong way to do it though, of course.
HI THE VIDEO WAS GREAT SOME GOOD TIPS,
HAVE YOU TRIED A BEER CHICKEN HOLDER ?
i have tried beer can chicken, but i don't prefer it. i think chicken has plenty of moisture without the beer can and holds it better not sitting upright. always fun to try new things though
I am sorry. I didn't catch the part about the smoke. Did it get censored somehow?
Why didn't you add water to the drip pan? If you only catch the grease drips why not just fashion a catchment from foil? Lot cheaper. No one ever wraps a chicken in foil for the last 15 minutes the way it is oftern done with ribs or pork shoulder roasts. Why is that? Logic suggests that meat juices are affected by gravity so you should roast the chicken with the breasts on the bottom. They will be juicier and your guests will wonder what your secret is. This isn't a style show for a magazine. People never change.
So....not(?) smoked chicken?
Dude you touched the raw chicken and then you touched everything else without washing your hands or using gloves.
Please be careful! Cross contamination is a real thing no joke!
When is the smoking coming in? If you’re looking you’re not cooking...
I just don't like a lot of smoke on my birds... prefer mainly the charcoal
Where is the smoke?
i will sometime add wood, but actually like the flavor just from the charcoal a lot of the time
Where the smoke at man and birds don't look done
it was light on the smoke... just charcoal... feel free to add a chunk of wood
No finish product....? Dude 👎
Wood👀
Good thing chicken is dead , looked painfull.
Didn't look cooked to me
Theanythinganywhere
Seasoned over kill💩😵
No. That's nothing
Not at all.