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First fatty, and spatch on UDS. pron heavy

B

Bob E Que

Knows what a fatty is.
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At the direction of some of the Brethren, I took off the back to brown up the chicken. I think it time for an upper grill.

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After a rest, and ready to serve.

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only 1/4" piece of fatty left. It made a nice snack while cleaning up.
 
Meat Burner said:
How long did the chicken take?
Click to expand...

Thighs were up to temp in 3 hours. I ended up only having the bacon off half an hour before the chick was ready.
steady 230F for 2 1/2 hours. 260F for 1/2 hour.
skin not quite crisp. next one i will remove at 2 hours and try for higher temps.
 
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