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08-16-2010, 02:00 PM
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Got Wood.
Join Date: 06-11-10
Location: Conway, South Carolina
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Bone-in chicken
On my Primo XL, was going to get grill up to 300 and put chicken on indirect side for about an hour or so. Then was going to put heat up to blacken over direct. I suppose this is the Finney Method. Should I wrap chicken in foil while baking over the indirect side as you would if you made baked chicken in the oven before blackening? I want to get nice crisp skin and very moist inside. What does everyone think?
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