Originally Posted by Fwismoker
Hmmm, the temp and time are right on. My bird tonight was almost exactly that but 350 and 90 minutes....and completely crisp skin and juicy.
It's hard to tell from the pic...was it dry or juicy? How about some more details such as....Was it indirect or direct? If indirect did you have the coals banked or separated with bricks? What did you use to measure grate level temp or was it just dome temp?
By the time I finished cutting the plate was covered in juices. The meat was nice and moist. Cooked indirect with the coals banked and separated with bricks. I was measuring grate temp w/ a guru. I washed/dryed and seasoned the bird and then it was in the fridge for about 30 minutes.