😂 Just a log cabin of 4 logs, stack of kindling on top, firelighter on top of that and get it lit, vents wide open. By the time the fire has burned out - clean Weber!
Couple of hours! I’ve also since done wood only running around 300C and it’s much quicker, and the chicken didn’t dry out which is something I was worried about
Always high quality, sustainable lumpwood charcoal - we sell locally produced lumpwood on our website, for the UK market. I personally use Emba. Just check the heat rating of whatever you buy 👍🏻
@@planetfriendlyfirewood that’s like saying seasoning one side of a rib joint? One side of pork ribs… adds no value. Chef of nearly 50 years I struggle to agree with your view point? You roast a whole chicken, you season inside and outside. It brings merit to the table. But thanks.
@@jimmchugh3649 I've grilled and smoked chicken many times and seasoning the inside definitely adds flavor. Also, if he didn't want to hear peoples opinions/feedback he shouldn't make TH-cam videos. I highly doubt he dislikes opinions and feedback from his viewers.
@@entity9588 Always happy to take views 👍🏻 Although realistically I’m running a wood fire channel as opposed to a cooking channel, that’s my expertise despite being a semi reasonable cook as well!
Definitely don’t cook anything that will leak moisture directly on the stone. Cheap cast iron will do, or you could use a Tuscan grill with a bed of coals underneath if you didn’t want to use a pan.
The reason you spatchcock is to reduce the cooking time. There is no reason to place the bird breast down and ruin your presentation. If you leave off the rub and coat if heavily with butter, you will slow down browning and develop a stunning golden brown bird and not the blotchy mess you wound up with.
@@planetfriendlyfirewood Man Tough crowd around here. Id take that bird any day of the week. I got what what came for.....how to cook a chicken using wood on my Dome. Well done!
Hey man I love how chilly your video is. Cheeers!
Hey, thanks, not sure that’s natural I’m just not confident in front of the camera 😂
I made this last night, thanks for the movie
How good does wood fired make chicken? 😁
Just got yourself a new subscriber. Great content!
Thanks! 😃
I made this tonight. It was loooooovley! Thanks ❤️
Awesome!!!! Wood fired just does something to chicken 😍
Great video! I subscribed
Thank you! 😁
Thank you.
Might be off topic a little but I would love to hear how you use a fire to clean down your weber .
😂 Just a log cabin of 4 logs, stack of kindling on top, firelighter on top of that and get it lit, vents wide open. By the time the fire has burned out - clean Weber!
That's fantastic, never thought of that. Will definitely give it a try. Thank you so much
@@philjoly592 You literally see the burn fat peeling off like paint - first time I did it I thought I’d ruined the Weber!
Do you think you'd be able to fit 2 chickens at the same time?
Chickens yes, but not in two pans like this. Possibly in a rectangular roasting tray you’d find it was possible!
what was the total cook time? The finished product looks amazing!
Couple of hours! I’ve also since done wood only running around 300C and it’s much quicker, and the chicken didn’t dry out which is something I was worried about
What kind of charcoal do you use? Also do you have a preferred brand of roast pans that can handle the higher temps of a Gozney?
Always high quality, sustainable lumpwood charcoal - we sell locally produced lumpwood on our website, for the UK market.
I personally use Emba. Just check the heat rating of whatever you buy 👍🏻
Shouldn’t put that chicken brush back in the bottle. Cool video that oven looks great.
The bottle was nearly empty so was using the last of it up, I did realise afterwards it didn’t look the best! 👍🏻
How long did this take to cook approx ?
Probably 40 mins. Cooks like this are much easier now the door is available 👍🏻
@@planetfriendlyfirewood - thank you , just picked up my dome today can’t wait to get cooking 🍕
@@joycey91 Awesome, you’ll love it!!!
Good video, nice work. Next time…. Apply rub to both sides of chicken. Regards.,
I don’t find it adds any value, but thanks! 👍🏻
@@planetfriendlyfirewood that’s like saying seasoning one side of a rib joint? One side of pork ribs… adds no value. Chef of nearly 50 years I struggle to agree with your view point? You roast a whole chicken, you season inside and outside. It brings merit to the table.
But thanks.
@@tonys-travels-2023 I don’t see where he asked for your opinion.
@@jimmchugh3649 I've grilled and smoked chicken many times and seasoning the inside definitely adds flavor. Also, if he didn't want to hear peoples opinions/feedback he shouldn't make TH-cam videos. I highly doubt he dislikes opinions and feedback from his viewers.
@@entity9588 Always happy to take views 👍🏻 Although realistically I’m running a wood fire channel as opposed to a cooking channel, that’s my expertise despite being a semi reasonable cook as well!
Do you have to use a skillet or can you cook meat directly on the stone?
Definitely don’t cook anything that will leak moisture directly on the stone. Cheap cast iron will do, or you could use a Tuscan grill with a bed of coals underneath if you didn’t want to use a pan.
The reason you spatchcock is to reduce the cooking time. There is no reason to place the bird breast down and ruin your presentation. If you leave off the rub and coat if heavily with butter, you will slow down browning and develop a stunning golden brown bird and not the blotchy mess you wound up with.
You’ve missed the point, I’m not a chef or trying to say I am, I’m showing people how to use their wood fired ovens 👍🏻
@@planetfriendlyfirewood Man Tough crowd around here. Id take that bird any day of the week. I got what what came for.....how to cook a chicken using wood on my Dome. Well done!
@@robertpeterson6402 Exactly 😂👍🏻 Happy cooking!
I think you achieved the objective despite the negative comment
i hope you threw the mayo away after binding the chicken. salmonella central in that jar!
Yeah it was the end of the jar 👍🏻