smoking Shorerider's BBQ Chicken.

Shorerider

Shorerider

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Preparation for dinner tonight started yesterday afternoon. I bought a whole large chicken, and four chicken Maryland pieces. 
 
I mixed up a rub with some guidance from GIP (thanks mate  :P ) butterflied the whole chicken, and applied a generous amount to all of the chicken. Then into the fridge for 24hrs.
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Is this a sexy pose or what?
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Then onto my gas grill for around an hour. I added some hickory chips to a smoker box (see smoke right of pic) for a little smoke flavor. 
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Had a fat flare up hence some charing, but this was only superficial and actually didn't hinder the taste.
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Plated up with a cold Penne pasta, chunky fried chips/fries and a slaw style salad.
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Probably the best tasting chicken I've had to date, it was delicious.  :dance:
 
 
SR
 
Looks good! I have a question about that grate the chicken is on. In all of my years of grilling and or smoking I have never seen one like that. It looks like it elevates off of the main grill grate. Is there a reason or advantage to using this type of grill grate?

Thanks,

Mikes
 
Mikes said:
Looks good! I have a question about that grate the chicken is on. In all of my years of grilling and or smoking I have never seen one like that. It looks like it elevates off of the main grill grate. Is there a reason or advantage to using this type of grill grate?

Thanks,

Mikes
Click to expand...
 
I'm going to chime in with a guess that it's to get the meat up into the stream of the smoke, like an offset ...
 
My gas grill is 1/2 grill and 1/2 Plancha, as you can see here. Pay particular attention to the map of Australia in onions.  :P
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I made the raised grill grate myself, mainly because I tried a few smokes using my gas grill first, before getting my ProQ smoker.
 
It serves a few purposes. To increase the actual "grill" surface by about a 1/4, as Grant has already mentioned it allows for "all over" smoke penetration, and it raises the meat further away from the gas burners giving less direct heat from below and a more even heat distribution. (I cook with the roasting hood on my grill closed.)
 
 
SR
 
Shorerider said:
My gas grill is 1/2 grill and 1/2 Plancha, as you can see here. Pay particular attention to the map of Australia in onions.  :P

 
I made the raised grill grate myself, mainly because I tried a few smokes using my gas grill first, before getting my ProQ smoker.
 
It serves a few purposes. To increase the actual "grill" surface by about a 1/4, as Grant has already mentioned it allows for "all over" smoke penetration, and it raises the meat further away from the gas burners giving less direct heat from below and a more even heat distribution. (I cook with the roasting hood on my grill closed.)
 
 
SR
Click to expand...
 
Ingenious idea!
 
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