And the wife's step dad won't eat much in the way of spices and such as that. But he said he would eat smoke.....
Kept the akorn at 205 degrees for three hours and then kicked it up for a final cook off.
As oh ChillyBilly says, tolerable.....
Thanks y'all. They were underwhelmed. Talked about they were glad it was cooked and not bleeding like the last chicken they were served.
I just said, yep.