Jump to content

Winner winner chicken dinner

Recommended Posts

Quick workday chicken dinner... Just put some Chick Magnet on the bird and threw it on the Akorn.




I wanted to do it at 375, but it stopped rising at 325. It was raining out, so I let it ride at that for a while.


After gradually raising the temp to about 390 (after the rain stopped), it crisped up nicely.



Pulled it off to rest, and it turned out great.



Sorry no pics once cut, we were too hungry lol.

Link to comment
Share on other sites

That looks fantastic, stock looks good enough to thicken and be served as stand alone soup!  About how long of a cook was it in total, always on the top rack?  I hate rain but it sure beats snow.  That's why I left upstate for carolina.

Link to comment
Share on other sites

31 minutes ago, BBQ Bob said:

That looks fantastic, stock looks good enough to thicken and be served as stand alone soup!  About how long of a cook was it in total, always on the top rack?  I hate rain but it sure beats snow.  That's why I left upstate for carolina.


The chicken took about an hour and a half. I usually do 5 lb chickens at 375 for about an hour, but this one took a little longer going at 325ish for probably the first 45-50 minutes.


I always use the top rack for a single chicken. If I do two, I put one on top and one below. The bottom one gets dripped in from the top, so the skin never gets crispy, but it probably helps it stay moist.

Link to comment
Share on other sites

  • 1 month later...

Great cook Rival.  Hard to beat a Kamado cooked spatchcocked chicken.

I have a keg which is similar to your Akorn and I will change up two birds half way through the cook.  Give it a try, it should even out your cook. You can also lay a little foil over the bottom bird to deflect the juices.  That works too.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Similar Content

    • By pittmab
      First attempt at chicken shawarma last night on the Joetisserie.
      Came out really good, very pleased with the result and so easy. Juicy, tender moist chicken, with gnarled crispy edges.
      Followed Smoking Dad's recipe from his YouTube video.

    • By HokieOC
      Finally pulled the trigger on a Joetisserie and can’t wait to start using it. First up want to do a chicken as that seems simple and easy, but given the two pack Costco sells has anyone done two birds at the same time on a KJ Classic? I’ve searched but haven’t found much Info with people cooking two, other than a picture which seems to be a Big Joe. Seems like it might be tight but should make it as long as they aren’t over 5lbs each. Also wondering if that affects cooking time. 
    • By KJKiley
      So this finally happened today (just a few days short of 6 weeks). 
      Since we’re rapidly running out of month, the inaugural cook also happens to be for the Five Ingredient Challenge.  I was inspired by John Setzler’s SloRoller chicken video so I opted for that method.
      Whole chicken
      Red pepper
      Vidalia onion
      Wayward Gourmet Applewood Smoked BBQ Awesomeness
      Salt & Pepper
      Olive Oil

      I did a dry brine on the chicken the night prior.
      Finally fired up the grill and set it for 375.  I swapped sides at about the 35 minute point and bumped the temp up to 425, checked on them after an hour and reduced the temp to 400.  Pulled both at about 80-85 minutes.

      Slow roasted the veggies with some salt & pepper and olive oil in the oven at 350, and finished on the grill.
      True to John’s video, the chicken skin was crispy and the chicken super moist.  My wife’s assessment was ‘the best chicken I’ve ever cooked’ so I consider the first round (of many) a success.

    • By Tracksoup
      Hey everyone. Call me Tracksoup. I'm an avid outdoorsman who enjoys hunting and fishing, its a great to know that I've played a part in putting food on the table.  
      A few years ago I saw a BGE and became intrigued with the Kamado cooker. I could never bring myself to spend the $$$ to replace my propane BBQ with a kamado. But after months of saving my pennies to buy a motorcycle, my wife decided that she really didn't want me riding anymore, so I decided this was my opportunity to buy myself a Kamado grill. I did a lot of reading and research about the different kamado grills available (within a reasonable distance from where I live) and made the decision to buy myself a Vision Grills Pro S grill back in April 2020 & I couldn't be happier with my decision to go Kamado.
      Up until now, my only BBQ experience was a propane grill & although I've got a health appetite, the flavour of the food was 'ho-hum'. Since I got my Vision grill, I've grilled everything from venison steaks & burgers, pork sausages, chicken breasts and thighs, I've smoked pork spare ribs and even a low & slow moose roast, there is so much more flavour in the food now & I'm cooking on my kamado way more often than I ever did with the propane BBQ. This thing is awesome!!! 
      While looking for info & tips to familiarize myself with this wonderful cooker, I found Kamadoguru.com about mid-June. There is so much info on this forum & I am enjoying reading through the pages 

    • By Tom_V
      First cook on Joetissorie on the Akorn, and yes it fits perfect! I used a combination rub of KC's and Dinasour BBQ Cajun Foreplay. (Dinasour BBQ is the BEST BBQ restaurant in NY State) I also made a paste with same ingredients and rubbed under breast skin and inside cavity. Akorn running at 400-425 deg. Amazing flavor!

  • Create New...