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First Cook
We suggest following the simple instructions below for your first attempt at real
BBQ, this will give you a good idea of how it all works:
Barbeque Whole Chicken
What you will need: Charcoal, BBQ / oven mitts, newspaper, charcoal chimney
starter, lighter / matches, clean water, herbs, spices, a whole free range chicken.
The Fire
Fill your charcoal starter with a good quality charcoal, place a sheet of rolled up
newspaper into the cavity at the bottom, make sure the starter is standing on a
non-combustible surface (you can stand it in the charcoal basket of your smoker),
light the newspaper. The charcoal should be ready to use in about 20 minutes.
Pour the charcoal into the charcoal basket and top up with unlit coals.
Water Pan
Fill the water pan about ⅔ with hot water (by using hot water your smoker will get
up to the correct cooking temperature quicker) and place it in the bottom stacker.
Then place the second stacker above the first with the lid on top. Make sure all the
vents are open fully and wait for the unit to reach 220 - 250°F or 105 - 120°C.
The Food
Whilst you’re waiting, remove all the packaging from the chicken and coat lightly
in cooking oil, followed by your favourite herbs like rosemary and thyme and
be sure to season with salt and pepper. Once prepared, you can place it on the
cooking grill just above the water pan, and put the lid on with the top vent fully
open.
The Smoke
Open the bottom access door and place the wood chips or chunks directly on to
the charcoal, be careful and use gloves if required. Close the door. Make sure to
keep the vent on the lid open, if you close this vent it will shut down the fire. If you
need to adjust the temperature use the vents on the base unit. Open them to get
more heat, close it to bring the temperature down. Wood can be added through
the front door of the bottom stacker for more smoke during the cook, but if it’s
your first time, just add a handful of chips at the beginning or a fist sized chunk. If
you find your food isn’t smoky enough this time, add more on your next cook.
The Best Bit
After approximately 3.5 hours (cooking temperature of 220°F - 250°F/ 105 -
120°C) the chicken should be done. Check the internal temperature of the breast
using a probe thermometer, you’re looking for a minimum of 165°F or 73°C.
