Jfood has had a few disasters as he wored through various methods of making Zuni Chicken. And another thread this week and some thyme in the fridge inspired his first attempt in a few months. So after smoking out the house on the 450 oven method, cremating (and ordering take-out) his first attempt using a vertical rack on the grill and taking lessons learned on grilling pizza he made his next attempt at the grill and the bird.
He dried a 3.75 bird for 24 hours, wiped it dry and took a deep breath. He cranked up the gas grill to high and placed a brick on the grates. Inside he placed a Calphalon 12" saute pan on the stove and heated to hot. He already had some potatoes cooked and sliced and ready to go (he forgot the bread at the grocer).
Jfood placed the bird on the pan and heard the sizzle (smile #1), spread the potato slices around it and took the pan to the grill. Onto the heated brick, temperature 475-500, closed the grill and went inside, setting the timer for 10 minutes.
Went back outside, and opened and removed the pan and placed on a trivet on the Weber shelf. So far so good (smile #2). He flipped the potatoes and back onto the brick for another 10.
After 20 minutes, jfood back outside, flips the bird so back side up and removes the potatoes. Another 10 minutes back inside. (smile #3)
After 30 total minutes, jfood removes the pan, takes the bird and places on a cutting board and back inside letting the pan cool off outside. (smile #4)
Results - as good as the oven method with one temendous upside. All the smoke generated by the process when straight up the hill behond jfood and away from the house. (Major Smile)
So after a couple of utter failures, a few great chciken, jfood now feels comfortable with this method to leave the smoke outside and the deliciousness on the table.