Pit Chix July 14, 2012 Fixed pics 2014/12/15 I had a very humbling experience on my Weber grill a few months back. I had two fryer chix that my wife suggested I rotisserie them on the Weber, I eagerly agreed, well anyhow the chicken got burnt, grease flare ups to the point of a small fire that coated the chicken in soot, I actually washed the chicken with water. Never again, especially with company. I was completely embarrassed. At one point my Sister in Law said, "ooh let me get a picture of the chef in action". I refused and said my face isn't going to be associated with these chickens, I sort of felt bad but she likes to post a lot on Facebook and did not want those pics out there! Forever!! I do have to laugh, because through all the mishaps, the chix weren't bad! So this time I decided to go with my gut and do these on frank. Cooked at 265°-275° for two hours. Picking some Fresh Herbs for the slather. Preparing the Slather Chives, Basil, Parsley, Butter, Honey, EVOO, Salt, Pepper, onion powder and garlic powder. I separated the Rosemary because my one daughter can't stand it, so I added it to only one of the birds. Slather to the left and Rosemary to the right. Beer cans prepped with Red Wine, Garlic fresh herbs the one on the left has additional rosemary. I wanted to use a white wine or vermouth so it could be added to the gravy, but I was too lazy to go looking for the bottle. Slathered and ready for the Pit. Chix were placed on the beer cans and placed in a steamer pan. Threw in some starter wood and lit the log lighter and once there was a good coal bed I added a few splits of Hickory and Cherry. Removed the grates and place 2 bricks on the reverse flow plate then placed the pan on top of the bricks. Added a few cups of water to the pan and left the smoker lid open. Closed the lid after all the smoke had cleared and had a hot fire then tweaked the temp, trying to get 275°. But I need to be careful, I don't want to load the fire basket up too much, Frank can easily get up to 350°+ if you are not careful. 265° left side 270° Center 270° Right side Close enough. My better half made up some potatoes, seasoned with Olive Oil, salt, pepper garlic powder and I believe oregano? These were covered in foil and placed on the grates. Starting to brown. These need to be turned 1/4 turn because they get blasted pretty good. First 1/4 turn Ready for next 1/4 turn 1/4 turn Ready for next 1/4 turn I done this several times based on how it was browning, Once I raised the chix to the grate level I decided to diffuse the heat a bit. Removed the pan and placed the chix on the grates. This is what I worry about, look at the breast of the chix, they appear to have a very subtle sooty look on the skin. I try to have the least amount of SMOKE possible when doing my chix. This did not affect the final product at all, but I really try to keep this at a minimum. Handed off the drippings to my better half to make a gravy. Removed the lid from the potatoes and placed in the direct path of the heat. Was hoping to brown them. The last 1/4 turn. Tested the potatoes and although they did not brown like I would have liked they were really good and actually preferred this way by the family. Chix resting Plated How about a little chili? Sure! Would you like it topped with some cheddar? Sure! How about an Ice Cold Draft? Absolutely!