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Unread 09-29-2013, 04:39 PM   #17
gtr
somebody shut me the fark up.

 
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^^^that's some ninja chit right there!

Good info here - I got nothin' new to add. I like to brine and cook hot. I go for a minimum of 300 and don't really care how high it goes - depends on when I wanna eat! I'll let it creep up to 400 - 450 even more sometimes - just gotta pay closer attention at those temps. I like my chix best in the UDS or the Weber kettles.

And - Nice job on the chix there! I'd hit it all day long!
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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
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