My woodwind came with a turkey cannon and it works great. I've used wine,beer, and apple juice but what works for me is putting a teaspoon of minced garlic and chicken broth down the tube.
I picked up a 6.5lb bird, rubbed soften butter and applied a sweet rub
While the rub sits, I turned the grill on to 250 to preheat. Most of the time I use mesquite pellets but today I used apple. Time to put the bird on the cannon and tie back the wings
With the temp at 250 time for the bird to go on the pit, insert temp probe and turn it down to Hi-smoke for 1hr. After 1hr of smoke, I crank up the temp to 350 and pull off at a IT of 165
My two sides are fresh steamed spinach and roasted ears of corn on the sear box
Chicken done and resting, corn getting happy with the butter
The money shot. I forgot to mention that after I put the bird on the cannon I take a lemon wedge and stuff it down the neck cavity to help keep the broth steam inside. The breast came out delicious and very moist
I picked up a 6.5lb bird, rubbed soften butter and applied a sweet rub
While the rub sits, I turned the grill on to 250 to preheat. Most of the time I use mesquite pellets but today I used apple. Time to put the bird on the cannon and tie back the wings
With the temp at 250 time for the bird to go on the pit, insert temp probe and turn it down to Hi-smoke for 1hr. After 1hr of smoke, I crank up the temp to 350 and pull off at a IT of 165
My two sides are fresh steamed spinach and roasted ears of corn on the sear box
Chicken done and resting, corn getting happy with the butter
The money shot. I forgot to mention that after I put the bird on the cannon I take a lemon wedge and stuff it down the neck cavity to help keep the broth steam inside. The breast came out delicious and very moist
