I did some in my Chubby, and they turned out fine, but it's better to find some way to have them hanging. I did them on the grates and didn't really like the grill marks. It was by no means a disaster, but it's just better IMO to hang them to cook.
As for temp control, it's pretty much about what you're comfortable with. Maybe do one batch one way and another batch the other way and see what works best for you.
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
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!