Looks amazing!!! I just got my 800, gonna do a few practice bird and present it for next year as "the main event". Thank you for sharing your bird with us!
I wet brine mine in a Cajun brine I won’t go back unless time gets me, but I luv the Tony’s also! My turkey was brown to the bone after a 24hr Cajun brine!
I’m guessing the reason there are no temperature numbers on the original gauge is because there likely is a difference in temperature values between that and the digital thermometer as a product of sensor location. People would probably complain that it’s a bad product because of the values not matching. You now just have to note the relativity between them and go from there.
I used to grill Chicken Thighs but I only do Quarter Chicken legs now. Also, I recommend to try a Peruvian Rotisserie Chicken marinade. It comes in a jar and is sold at most hispanic food grocery stores.
I added a another home built heat shield over my hot spot and got rid of it. It's just a flat piece of steel with four short bolts on the corners, works good.
Great recipe will try this next on my traegar! Have you done any chile verde recipes maybe smoked tomatillos and pork than thrown into the stove for a slow cook, would be interesting to see your recipe!
