If you’re using a traditional charcoal grill or a barrel smoker like this one, I recommend using a charcoal chimney to get the party started. I fill mine 3/4 full of charcoal, then roll a couple of sheets of newspaper with a drop of vegetable oil and kind of wedge it under the chimney. Lights first time and gets the charcoals going quickly.
To add a little flavour to the smokiness, I used Jack Daniels barrel wood chips, bay leaves, and allspice berries soaked in water for an hour or so before the cook.
After the chicken temp hit about 65’C I took the chicken off the hooks, put the grill grate in and left the lid off to finish the chicken over a higher flame and get the skin a little more crispy.
Served with potato salad; red cabbage and pecan coleslaw; watermelon, mango, feta, cucumber, mint and basil salad.
To add a little flavour to the smokiness, I used Jack Daniels barrel wood chips, bay leaves, and allspice berries soaked in water for an hour or so before the cook.
Does that go on the coals right before you add the meat?
Yup, that’s right. Not directly under the meat, but more to the sides, and topped up when I couldn’t resist taking a peek.
