Originally Posted by Moose
That chicken looks beautiful, BTW!
Here's a tutorial I did on Roadside Chicken you might like:
For some reason, it comes out amazing
on the drum and it's the only way I can get the skin uniformly crisp. I use a higher temp, around 325, and put the breasts on about 15 mins into the cook so they are done when the rest of the pieces are cooked through.
your chicken looks a little under cooked....but if i ever want somebody to cook me a beef steak, you are my man.
COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others.