Originally Posted by gtr
^^^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!
Yessir, I've never tried using my 18.5 like a UDS before because of the difference in grill heights. Looks like the lower would be done long before the upper rack O food. I'm liking that hanging idea though.