I think the last time (before this time) was Whole Chicken in the Vortex.
I told myself at the time I wanted to try cooking inside the vortex cone again. I've just never gotten around to it.
Until a couple Saturdays ago.
And this one turned out better than last time. In fact, I think this might be my best whole chicken ever.
For a rub, it was basically just SPG. (Salt / Pepper / Garlic).
I set up the vortex just a bit off-center with unlit charcoal all around. I lit about 3/4 of a chimney and placed that in the middle of the unlit coals, allowing the fire to move both directions around the cone.
I added some apple and cherry wood chunks in the fire.
Around 2 hours before dinner, I placed the chicken on a beer-can chicken stand in the vortex and let it cook.
I kept the bottom damper closed most of the way for the first hour, and by the end I had it wide-open to finish off hot.
When the probe read exactly 265 in the breast, I pulled the chicken and let it rest for about 10 or 15 minutes.
I cut up the chicken into pieces. It turned out just perfect.
Again, I think this may be the best whole chicken I've ever cooked.
It was juicy and tender. The smoke flavor was nice and didn't overpower anything. It was great.
I really would like to try something similar with a Thanksgiving Turkey. I'm not sure how that would fit.
I might have to try it out with a practice turkey before commiting to doing this next Thanksgiving. We'll see.
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