Hi All,
I will be doing 3 BBQ Chicken Quarters ( meaning basting with sauce per #1 ) on Tuesday. I'd like to follow MH's recipe for Cornell Chicken on this site as far as the cook @225.
Here's my rigs:
Weber 22.5 OTS
Smokenator
Vortex
Weber Genesis w/ GrillGrates on top.
I've thought about using the Kettle / SN for the cook and then transferring the quarters to the gasser / GG's for the final job on crisping the skin. I'm pretty confident that with all 3 burners set to low that the GG's hit between 600-700 degrees.
I'll dry-brine them overnite on Monday.
So, here are some questions:
1. Any thoughts on how long I should let the quarters sit on the GG's before turning them. I'm thinking only a few minutes.
2. I'm still working on SN dry runs and will do one today. I can easily maintain 225-230 with the Vortex using a 2 x 2 fuse. Any preference over SN vs. V? (just asking... I'm gonna master that dang SN by gee!)
I'm open to any and all suggestions, etc., etc. I better get it right for #1 or there will be Couch Tonite!
- LOL!
TIA,
--Ed
I will be doing 3 BBQ Chicken Quarters ( meaning basting with sauce per #1 ) on Tuesday. I'd like to follow MH's recipe for Cornell Chicken on this site as far as the cook @225.
Here's my rigs:
Weber 22.5 OTS
Smokenator
Vortex
Weber Genesis w/ GrillGrates on top.
I've thought about using the Kettle / SN for the cook and then transferring the quarters to the gasser / GG's for the final job on crisping the skin. I'm pretty confident that with all 3 burners set to low that the GG's hit between 600-700 degrees.
I'll dry-brine them overnite on Monday.
So, here are some questions:
1. Any thoughts on how long I should let the quarters sit on the GG's before turning them. I'm thinking only a few minutes.
2. I'm still working on SN dry runs and will do one today. I can easily maintain 225-230 with the Vortex using a 2 x 2 fuse. Any preference over SN vs. V? (just asking... I'm gonna master that dang SN by gee!)
I'm open to any and all suggestions, etc., etc. I better get it right for #1 or there will be Couch Tonite!

TIA,
--Ed
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