Ive always had a problem with chicken dousing the coals from all the fat and juices. Perhaps Im not getting the coals hot enough or is it an inevitability? Ive stopped monitoring temps but this is what I did in my last cook. Using weber briquettes. Lit in a chimney and waited until top briquettes are starting to ash. Dumped in the basket and closed the lid with rebar out for 10 minutes. Hung chicken halves on one rebar and left the other out. Chicken took about 1h15. Midway through I put sausage on the hanging grate. Was happy with the results but the charcoal under the chicken was smothered.
Does this still happen with 15-10-10?
Is it better to wait for the whole chimney to completely ash over?
Finally what happens when there is chicken on both sides of the basket?
Thx!
Does this still happen with 15-10-10?
Is it better to wait for the whole chimney to completely ash over?
Finally what happens when there is chicken on both sides of the basket?
Thx!
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