1/31/21 Spatchcock premarnade
3 hours, 31 minutes
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Pre marinaded spatchcock chicken. Lemon pepper. Slight breeze. 70ish out today. Going to do a smoke around 180, then raise temp for a roast.
Interesting marinade. Not thick like other stuff. Consistency of water and not a lot.
Grill is set to 180. I haven't played with the c13 setting yet.
Using lumberjack pellets. About to switch to b&b later this week.
Using lumberjack pellets. About to switch to b&b later this week.
Adding bad picture to show where the chamber probes are located. Chicken is in the 90ish degree area. Bumped grill to 400.
Rotated chicken and let heat out
First high heat like this. Not to worried as I don't usually cook this hot.
Dropped temp to 350. Skin is getting to dark and breast meat isn't quite up to temp
Cook is done. Firebireboard running to watch grill cool down.
As I said, I am not worried about the high heat diff. I typically use this grill for straight up smoking at a 225 level. I didn't really pick up on smoke for the chicken. It may because I had more apple pellets today. But I am really digging the low heat consistency.
The chicken was actually good for a pre marinaded store bought thing.
The chicken was actually good for a pre marinaded store bought thing.