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  1. For those without a dedicated direct heat cooker such as the Chud box – you can try the direct heat style of barbecue using something like a weber smokey mountain or other smoker where the coals sit a good distance from the cooking grate – just make sure to remove any baffles!

  2. I don’t understand the people that don’t care for smoked chicken. To me, it’s even better than ribs and brisket, which I can’t believe I’m actually saying. I know I’m in the minority. To each their own!

  11. I don’t think this is accurate. Cooking direct over coals even at lower temp, will cause fat dropping to hit the coals. This causes a lot of smoke and an acrid taste – no chance it does not.

  13. I prefer a wet brine to a dry brine. 2L water, 100g salt, 50g sugar, handful of peppercorns, couple garlic cloves and couple rosemary sprigs. Dissolve the salt and sugar in about 500ml first, then fully cool and bring up to 2L. Submerge your chicken (can be halves, spatchcock, whole, or up to 2kg of peices/breasts – all work great) and leave in the fridge for up to 24 hours. Works fantastic over direct heat, you dont need to further season or salt the outside of the meat. I actually like a gentle pre-cook of a whole bird in an oven at 140c for about 45 mins, then finish on the BBQ. Skin side first for 5-10 minutes to crisp and colour, then flip to bone side down. Delicious! Also you dont need to reach the final internal temp on the heat source- you can shoot for 10 degrees under and it will come up to temp when resting. Prevents further overcooking of the breasts vs legs.

  14. Nice. I'm in the UK too and chicken is my most cooked bbq meat. I make my own rubs, cooked low and slow on my argentinian parrilla. I don't cook any smoked bbq as a parrilla isn't the right tool for that, but my chicken method is similar to yours.

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