Fixing to compete in a small hometown bbq comp this weekend and we have a FEC300 in our BBQ trailer. We are doing Brisket, Pulled Pork, Ribs and Chicken. I know chicken is not supposed to be cooked above the other meat but its a rotisserie so how is that supposed to work health wise? And has anyone on here competed with a FEC Rotisserie model and what are your suggestions for temp probes besides turning off the rotisserie?
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put the chicken on the left or right side with nothing on the other carousels on that side. you should still have a hot grill with some wood of your choice to put the chicken on to set the glaze.. my .02 sp
I'd cook the chicken in a pan of butter, then steam it in the pan(lid on pan) for bite through skin, dunk it in sauce and but it back on the FEC300 to set the glaze...this comes from someone that has only cooked chicken in the FEC100.
Cal is also the guy that won a bunch of chicken contests if I recall...
We are doing boneless skinless chicken thighs. Can I do them the same way Cal
I don't have any experience doing boneless skinless chicken thighs. I use smart chicken thighs with the skin on.
