Originally Posted by aawa
Great looking cooks!
if you enjoy crispy bite through skin, ramp the temperature up to 300+
I actually did the chicken at 400 indirect on the akorn. The 225 was for the butts on the Mini. these were 2 separate cooks, I just didnt upload the pics until today.
Chargriller Akorn, Georgia Southern Themed UDS, Mini WSM, Weber 18.5"