Pitted a whole clucker on a can this weekend.

[Chargrilled]

Thanks to SmokyOkie for the info on probe location in the bird. This bird by FAR was the best we have ever done on a pit! The only thing I would change for next time is a lil higher on the temps. We ran anywhere from 300 to 325. I would bump that 25* and will run 325 to 350 next time.

I may have to add another intake to the drum to get her at those higher temps. I did have to chase the 300*, the pit kept wanting to run at lower temps even with intake full open. I would have to crack the lid and the temps would come back up.

Also did a lil repair on the intake, it needed some firming up! J/B weld on outside only.

The chix was layin in 1 and half cups of butter garlic herb marinade for 6 hrs. Then we took Tony C's herb mix to her, boiled the marinade and mopped a couple of times during cook.











Chargriller was gettin lil rusty


Pammed


1/2 way done.











Had a couple of pics turn out real good from last weekends smoke, that I didnt post.



Startin to get these birds figured out, finally!

[cowgirl]

Mmmmm...the clucker looks perfect...and I love the green grass in your yard!

[Joneser]

Good looking bird, Trav. Looks like you have it down pat!
Now how about that paint?
LMAO!

[Buzzards Roost]

The clucker does looks perfect! Makes me want to do one myself.

[peculiarmike]

Good looking clucker Trav! 300°-325° should do that ol' gal just fine I would think.

[BYBBQ]

Good lookin' bird.

[californiasmokin]

That bird had attitude!

Musta had something up its butt

Came out nice Trav!

[chef schwantz]

I tend to avoid the thermometer and go with the 6 pack method. I bank the coals to one side and do it indirect, turning the bird 90 degress every beer. When done correctly, all I have to do to get the meat off the carcass is place it on a cutting board, adn press down on the keel, and the meat just falls apart and then I just pick the bones out and eat the rest. Just my opinion.

[Jake]

looks good to me... you foil the bird all the time?