Another Whole Chicken in the Vortex

It's been quite awhile since I've cooked a whole chicken. 

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.

Anyway ... 

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