[Grizzly6]

HOLY BUCKETS!!!

I cooked a spatchcocked chicken, some thighs and a naked fatty this weekend. I left it run a couple of hours without paying attention to it and the temp ran up on me to about 375 for some time. I went out to check on it and say the thighs and fatty were really dark and the internal was about 195... little high I know, but I am glad it was not more expensive meat.

When the top was off it starte to flame up, while pulling the meat off the fire started to grow. Once the meat was off I let the fire burn and it raged for about an hour or so. Ended up burning all the grease off the inside of the barrel. Probably a good thing to do everyonce in a while, but I have some scraping left to do prior to the next cook.