Originally Posted by BobBrisket
Even chicken halves will hang off the hook quite a bit. Did you notice any excessive charring on the part that was closest to the coals. Good point, a therm can be added several ways I'm sure.
No charring what so ever on the chicken. It cooked very evenly. I put the meat hook in the breast under the wing so the leg and thigh was closest to the fire. The only noticible difference was the leg and thigh kind of stretched away from the breast while hanging during the cook process.
Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer