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Thread Starter 

Hi all,

I did my first beer can chicken in my new Vision Grill Kamado. I used a half of a can of Miller Lite and a little Stubb Chicken rub and 275 degrees. The Kamado had a few temperature spikes but nothing too bad. The breast finished at 165 but I couldn't get the thighs to 170 after 3 hours of smoking. They looked horrible, so we just ate the breast. Any ideas why the thighs wouldn't come up to temp?



 I put my Maverick in a storage container with the probes running through the sides because they were calling for rain.