Hi Everyone

[EdF]

I haven't done piri-piri - mean to but haven't gotten around to it. That said, I'd never do a chicken at less than 325F.

[Skip]

Welcome from Minnesota. Not sure about your chicken?? I usually cook it at 300-400 to get it done.

[LA Pork Butt]

Welcome to the Pit! I can't help with that one.

[Nate]

Welcome from Indiana

[MarkC]

I just joined up, and looking forward to meeting everyone. I have a grill from Tejas Smokers.

I have a question right off the bat. I tried grilling a spatchcocked chicken yesterday. After an hour, it was way underdone, and I had to throw it on the gas grill to rescue it (came out very tasty - a piri-piri recipe). The recipe called for grilling the chicken on its back for half an hour on the cold side of the grill, then turning it 180 degrees, still on its back, for another half an hour, then flipping it skin side down on the hot side for just a minute or two to crisp the skin.

I used one chimney of Kingsford briquets. The thermometer (a good one from Tejas Smokers) showed that the temperature never rose above 300 degrees, and by the end of the cooking time it was well below that. I have a feeling that these were the culprits. I usually only use lump charcoal, but there was none at the store, and these briquets advertised themselves as "lump briquets" that burned as hot as lump charcoal, but last longer, so I thought I'd give them a try. Is it really possible that Kingsford sells such an inferior product?

Or perhaps the grilling instructions were wrong. Would appreciate any insight!