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  1. https://fruitawoodchunks.com/shop/ols/products/alder-wood-for-smoking This site has a wide variety of smoking wood.
  2. You can get a couple birds seasoned up with these ratios..
  3. Here is my method.. Make rub as follows: 1 1/4 cups Brown Sugar 3 tablespoons Freshly Ground Black Pepper 2 1/2 tablespoons Chili Powder 1 tablespoon Cumin 1 1/2 teaspoons Smoked Paprika 1 1/2 teaspoon Garlic Powder 1 tsp baking powder When spatchcocking the bird after backbone is removed, open carcass and make a cut in the white cartilage you'll see and dig out the keel bone with fingers so the bird can lay flat and be easily cut in half when finished. Reach fingers under breast skin and thigh skin to break loose from the meat. Salt skin and put in fridge uncovered for 24 hours to dry brine. Set on cookie cooling rack to keep it out of liquid. When ready to cook, wipe remaining salt away, dry skin throughly, add olive oil and the rub. Put lots of rub under the skin on the breast and thigh meat. Set your temperature in the range of 350-375 and cook until breast meat reaches 155 internal temperature. Pull chicken and rest for 10 to 15 minutes uncovered. This is enough time for the temperature to raise another 10 degrees. Enjoy!
  4. I've got my spatchcock chicken recipe nailed down to perfection! After about two years of slight adjustments to my dry rub, I've honed in on the perfect amount of sweetness, heat and sodium. I've also finally figured out how to repeat my results on achieving the crispness of a tortilla chip with the chicken skin. I'm thrilled yet disappointed that I no longer need to keep tweaking this recipe. I guess I move on to another flavor profile and make it my new mission?
  5. When briquettes burn they turn mostly to ash. My guess is the ash is obstructing your airflow which is why you're having a hard time getting higher temps. For this reason, briquettes are not a good fuel source in a Kamado cooker. Stick with lump charcoal which burns much cleaner.
  6. I like Fogo Quebracho. It's the same type of wood used as Jealous Devil and the charcoal chunks have been consistently bigger throughout the entire bag than the Jealous Devil charcoal I've received.
  7. I agree with Kamados keeping consistent temp. That's why I mentioned anything over 45 minutes, because those cooks usually require consistent and even heat. Under 45 minutes is just grillin' and I use my hand over the vent to determine my temps. Heck, my Kettle doesn't even have a thermometer in the lid and my food comes out amazing!
  8. I'm curious what you fought with? Temps, control, set-up?
  9. I have come to realize for me, it's easier to use the Weber Kettle for any cook that takes less than 45 minutes. It just takes less time to set up and get going than the Kamado. Cooks that take longer than 45 minutes I fire up the Kamado.
  10. Hello! I have graduated on from the adult easy bake oven, aka: the Green Mountain Grill and on to a Primo Kamado! I have been smoking for almost 3 years on the pellet grill and once in awhile on the Weber Kettle. I picked up a Primo a couple months back and I have had some awesome cooks on it so far. The first brisket on the Primo was the best of any I've done in the past. Spatchcock chicken is sort of my specialty dish and I feel my yardbird game has been elevated already. I'm looking forward all the information this forum has to offer!
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