Chicken Quarters / GrillGrates Questions

[Jerod Broussard]

oooh yeah, nice tool. I really don't grill enough to warrant one.

[Medusa]

Thanks, I will be. @Low/Low/Low I'm sure they will be sitting @600+. Hopefully I'll have my new IR-gun on Tues so I can check the temps.

--Ed

[Jerod Broussard]

I would just be careful of the intense grill marks with the grillgrates.

[Medusa]

So earlier today I decided that I was lazy (no SN trial today) and will just do the Chicken and Corn-on-Cob on the gasser with the GG's.

Which means that in the future, I'll need to use the Kettle and do the chicken @225 so we can have a comparison-LOL!

Still interested in your thoughts.

--Ed

[Medusa]

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