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quote:
Originally posted by OwenI'm waiting to see that 10" [or maybe it's a 12] "tenderizer" in action [i.e. the one on the left edge of the stove in this pic ... if you look down from the chicken].
Oh that spanner...
Gotta have tight ..nuts...on the skewer... ;0)
The other thing i learned is the item that is being cooked needs to be about 2 to 3 inches closer to the tip..
As the is much more heat towards that side of the flue..
That is why i used that piece of wood to close off some of the opening..
Less cold air draft by the bird..
Edited by - STUD figmo Al on 11/06/2024 15:45:58
Liz here:
The chicken experiment was a roaring success! Very tender, with nice crispy skin. I shoved lots of garlic paste under the skin and covered the whole thing with Hot Dirty Bird. It went for almost 2 hours in the rocket stove and we finished it off in the electric oven for 20 mins or so as it was still red inside. Very tasty! The leftovers will make good sandwiches too.
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