Kirby that first bite left bite mark through the skin through the meat was definitely a competition quality cook! Man that chicken looked so juicy and tender!
I do love me some smoked chicken, and yours looked absolutely delicious. Also, you cooked my favorite part of the chicken. The only time I mess with white meat chicken is when my German Shepherd is sick, I'll bake him a bunch of chicken breasts and make a bunch of rice. He loves it. Great video, Kirby. Hope you have a great weekend, brother. 👍
Hey Kirby😃We love chicken leg quarters😁I like that offset smokerThat color on the chicken looks amazingDude, that chicken looks really delicious😋An Extra "BIG"👍🏻ROCK ON!!!!!!!!🤘🏻🤙🏻✌🏻
Hey Kirby good work on your new offset! Like you said perfect size for anyone's back yard. Those leg quarters looked perfect! Cheers Bud and take care out there!
Got a “tip” for ya to try- I took the stock charcoal plate out of the firebox and put it in my chamber of the Wrangler. If I move it closer to the stack I can have the drums and thighs finish at same time as breast (spatchcock style). Basically using as a heatsink and tuning plate which gives me easier fire management and more cooking space. I am assuming yours has a plate directing heat down at the firebox side of chamber
Hey Kirby, how come you only placed a check in in the middle not to the right towards the firebox. What would happen if you did? I’m interested in this cooker but if you’re telling me that you can only really use half of it then I’m concerned. Your thoughts
You can utilize the whole grate, you will just need to rotate the food more often. I move stuff on that end to sometimes crisp up or cook faster. With this being insulated, you are not building big fires in it, so you can have food closer to the firebox.
Kirby that first bite left bite mark through the skin through the meat was definitely a competition quality cook! Man that chicken looked so juicy and tender!
Thanks Joe, I've cooked lots of yard bird on some pits. I would love to try a comp one day.
Hey Kirby, it's been awhile...that chicken looks good my brother.
Thank you Ray, I appreciate you brotha!
I do love me some smoked chicken, and yours looked absolutely delicious. Also, you cooked my favorite part of the chicken. The only time I mess with white meat chicken is when my German Shepherd is sick, I'll bake him a bunch of chicken breasts and make a bunch of rice. He loves it. Great video, Kirby. Hope you have a great weekend, brother. 👍
Thanks brotha
Hey Kirby😃We love chicken leg quarters😁I like that offset smokerThat color on the chicken looks amazingDude, that chicken looks really delicious😋An Extra "BIG"👍🏻ROCK ON!!!!!!!!🤘🏻🤙🏻✌🏻
Thank you Fred, it was some good eats. Rock on Brotha! 🤘
Hey Kirby good work on your new offset! Like you said perfect size for anyone's back yard. Those leg quarters looked perfect! Cheers Bud and take care out there!
Thank you Rob, I'm loving this new smoker. So far it's workin great. I hope all is well brotha, blessings to you and your family.
Got a “tip” for ya to try- I took the stock charcoal plate out of the firebox and put it in my chamber of the Wrangler. If I move it closer to the stack I can have the drums and thighs finish at same time as breast (spatchcock style). Basically using as a heatsink and tuning plate which gives me easier fire management and more cooking space. I am assuming yours has a plate directing heat down at the firebox side of chamber
Think you still get good smoke flavor even though you’re not burning much wood? Looking into this smoker for a first stick burner
gotta see more gen 2 cooks! soo close to buying this pit!
Good info. Did you use the baffle plate.
No, I did not. I probably won't ever use the baffle.
Hey Kirby, how come you only placed a check in in the middle not to the right towards the firebox. What would happen if you did? I’m interested in this cooker but if you’re telling me that you can only really use half of it then I’m concerned. Your thoughts
You can utilize the whole grate, you will just need to rotate the food more often. I move stuff on that end to sometimes crisp up or cook faster. With this being insulated, you are not building big fires in it, so you can have food closer to the firebox.