British BBQ Society Forums

This isn’t necessarily low and slow, but not sure what it goes under.

I cook a lot of chickens on my Pro Q, now to do this, i remove the water pan and place chickens on the middle rack. I then cook with the vents open so the Q is quite hot, basically roasting the chickens, over the coals with some wood etc.

however, the fat drips down and smokes. I’ve never had any complaints from this, but i wondered if the smoke from the fat was having any effect on the chicken.

I’m doing 4 chickens tomorrow night so i may experiment with the pan, but i wanted to see if anyone had any thoughts?

Cheers

Al

Apparently dripping the fat on the coals and having the resultant flavoured smoke flavorises (lovely new American word hence no "u") your chicken

Cheers Keith.

I'll stick with what i know then, just thought id ask. Just to decide on the seasoning now and pick up some beer for the lighting of the coal.