Well you got the right idea..right over some live hot coals! I do about a bird a week but it usually involves spatchcock @ 350 or pieces i do some indirect high heat and finish with a sear over the coals. No matter what the juices are dripping in the coals at some point if not through the whole cook. Today is some boneless thighs teriyaki style. I'll post those pics after the cook.
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
Dedicated stick burning/charcoal UDS Rotisserie!,
-Mini WSM uds style,
- Jumbo mini or Jimmy
-newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767