Owner`s manual

POULTRY
Whole Chicken (Approx. cooking time: 2 - 2.5 hrs.)
1-whole chicken (4-5lbs) 2 Tbsp. olive oil
2-3 Tbsp. MAK Bird Rub Optional: vertical roaster
Any variety of pellets
Wipe chicken down, remove gizzards and trim off excess skin from tail
and neck section. Rub a thin layer of olive oil on entire surface of chicken.
Apply MAK Bird Rub to outside of chicken. With Flame Zone™ cover in
place, start grill and adjust setpoint temperature to 325 degrees. Pre-heat
grill, approximately 10 minutes Insert meat probe sideways into chicken
breast in a horizontal fashion. Plug probe into Pellet Boss™ control and
program alarm for 170 degrees. Place chicken in center of grid, close lid
and cook until internal breast meat temperature reaches 170 degrees,
approximately 2 to 2-1/2 hours. (Smoking option: once breast
temperature has reached 100 degrees, reduce setpoint temperature to
smoke for one-half hour.) Then adjust temperature back to 325 degrees
until internal meat temperature reaches 170. If using smoking option, this
will lengthen your cooking time by one-half hour. Once done, remove
chicken from grill, allow to rest 15 minutes, carve and serve with your
favorite MAK grilling sauce.
Classic Beer Can Chicken (Approx. cooking time: 60-90 min.)
2 whole chickens (about 3 to 4 lbs. each)
2 12 oz. cans of beer (Dark, Stout or Porter is recommended)
1-1/3 cup MAK Rum Grilling Sauce
1-2 Tbsp. MAK Bird Rub per chicken
Alder or Apple pellets
Mix together two-thirds of each can of beer and BBQ sauce in a bowl.
(Discard or save remaining beer for other use.) Divide and pour mixture
back into empty beer cans filling each can two-thirds full; set aside. Rub
MAK Bird Rub over skin and in cavity of each chicken. Stand chicken
upright and place the rear of the body cavity down over top of a filled beer
can; repeat with remaining chicken. Spread the legs to form a tripod with
can to support the bird. With Flame Zone™ cover in place, start grill and
adjust setpoint temperature to 450 degrees. Pre-heat grill, approximately
10 minutes. Insert meat probes length-wise into deep center of chicken
breast(s). Plug in meat probe(s) and program alarm for 170 degrees. Put
chicken cans on baking sheet covered with foil to prevent flare-up; place
in grill. Close lid and cook for 1 to 1-1/2 hours or until thermometer
registers 170°F. Carefully remove chickens and cans from grill (liquid in
cans will be HOT!); discard beer cans and contents using hot mitts. Cut
up chicken and serve.