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Old 10-02-2012, 04:08 PM   #3
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Many, many, many ways to go about it - here's a simple approach - I usually rinse mine, but may not be essential - anyway, pat chix dry, hit with kosher salt & pepper, let sit uncovered in fridge for a few hours, maybe let it sit out for an hour before cooking. Put on rotis - lately I've only been putting charcoal on one side - drip pan under chix is a great thing to do. I cook chix kinda hot, like 325 or more, I don't bug out if it gets to 400 but I don't get too far away from the cooker if it's in that range. My chix are usually done in 1 to 1.5 hours.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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