Hey all. Going to cook a chicken today on the Pro. What's the conscious from the group on the best way to run a fire at 300ish for 3-4 hours? I plan on cooking this one on the rack, but without the deflector plate.
Following this recipe for Cornell Chicken from Chud's BBQ. (This is a great channel by the way. Highly recommended. Bradley knows his stuff.)
I was thinking I'd place a tumbleweed in the middle of the basket instead of the side. Do I need a full basket of charcoal, or should I be able to cook with a half?
Following this recipe for Cornell Chicken from Chud's BBQ. (This is a great channel by the way. Highly recommended. Bradley knows his stuff.)
I was thinking I'd place a tumbleweed in the middle of the basket instead of the side. Do I need a full basket of charcoal, or should I be able to cook with a half?
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