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Unread 03-04-2013, 08:40 AM   #4
Smokin' D
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Join Date: 12-11-07
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On a gasser, or any grill for that matter, I would cook bone down and indirect with a pan under the chicken. There is a lot of fat that will melt out of the bird and on direct there will be flare ups. Finish the bird meat down and direct to crisp up the skin if you want to. JMHO.
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