Using a Pellet Smoker-Grill is one of the best ways to roast chickens and the MAK 2 Star General Wood Pellet BBQ Smoker-Grill is at the top of the class. The MAK has so many features but the heart of the MAK Grills is the innovative and revolutionary Pellet Boss Digital Control which performs more than 15 separate functions. One of my favorite items is the MAK Remote Boss. It allows me the freedom to perform and monitor all functions of the Pellet Boss Controller remotely. You can see the Remote Boss in the photo below. Visit the MAK 2 Star General Wood Pellet BBQ Smoker-Grill website for more details and information.
Picked up a couple of 5½ lb Foster Farms Chickens and rubbed Annie’s Roasted Garlic EVOO under and on the skin. Seasoned on and under the chicken skin with Fagundes Seasoning. Used the Chicken Roaster in order to cook the yardbirds upright, collect the fat, and help to keep the MAK clean.
Using the full 3 Meat Probe capability of the MAK 2 Star to monitor the birds. Note that the MAK has a convenient mouse hole to route probe cables through. Note the different style Meat Probes … More to come at a later date …
The MAK 2 Star General Wood Pellet BBQ Smoker-Grill has ample head room for the chickens to stand upright. With 429/858 square inches of cooking surface you can easily accommodate 4 chicken roasters.
Using Apple wood BBQ pellets, I preheated the MAK to 325ºF. A great tip is to always cook to temperature and not time. For chickens/turkeys I always insert the probes in the thickest part of the breast and cook to a temperature of 165º – 170ºF. When the breast reaches that temperature range the legs and thighs should be at 180ºF. I like to use an instant read thermometer to verify the Internal Temperature.
The Pellet Boss provides for 3 Meat Temperature Probes. You’ll note the different connector in probe 3 … More to come at a later date …
While the chickens are roasting in the MAK I threw on some corn on the cob. The Camp Chef 3 Burner Stove comes in handy when trying to keep the house cool during the dog days of summer!!
Pulled the Roasted Chickens when the IT reached 170ºF and rested 15 minutes under a foil tent.
The Roasted Yardbirds just sitting around waiting for the carving knife! … sometimes I kill myself!! … Notice the amount of fat from each chicken. All that fat would be on the bottom of the MAK if it wasn’t for the chicken roaster. In the old days, that would be the base for a some chicken gravy and the skin would have been devoured!! Times change.
TheM money $Shot$… A few pieces of scrumptious skinless Roasted Chicken and an ear of corn on the cob … Makes for a light summer meal. One of the birds is still sitting around waiting for that knife … Bon Appétit
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