Some chickens I cooked on the kamado recently. Always looking for a good rub, these eye rubbed with Simon garfunkel rub. Rosemary, thyme, parsley. A little sugar, fine pepper and olive oil. I always love salt out of my rubs because I sprinkle on some kosher salt before hand, a dry brine. One thing I learned with the kamado, is to let the fire start very slowly. The heat can be upped very quickly, but slowing it down takes a long while. One trick I came up with its to load a full bowl of Stubbs Harwood charcoar briquettes, then, since its winter and I have hot coals on the wood burner, I drop a hot coal on top of charcoal in the fire bowl. In summer, I'll just wrap one briquette in newspaper, get it hot and drop it on top. Some recent ribs, and yesterday's pork shoulder. Oops, that chicken is on the weber kettle grill and it wont let me upload the pork butt pic.
