Never really thought about it that way but Jacked UP has a good point! I cook chicken in batches. Dark meat only then break it down a half pan at a time, with a little sauce in there and foil the lid. Out here I have to be ready by about 9 am for the markets or people will be in a huff.
Cooking on a bubba t30 by loanstar custom pits www.backcountrybbqandcatering.com