Hey, I'm new to the board and new to using the Go-Anywhere. I've been experimenting with the new grill cooking lamb shoulder chops and chicken leg quarters, but have been struggling a little reaching the right surfaces temperatures. I was hoping I could get some input on here.
Using briquettes for the indirect method, what number of coals or what level of charcoal on the charcoal grate have you found works best for you to reach a good, steady temperature cooking something like chicken leg quarters or lamb?
Thanks!
Using briquettes for the indirect method, what number of coals or what level of charcoal on the charcoal grate have you found works best for you to reach a good, steady temperature cooking something like chicken leg quarters or lamb?
Thanks!