Charles Howse
TVWBB Wizard
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
For high heat chicken halves, quarters or pieces I do not use the water pan and cook skin down for 20-30 min before flipping. The cook grate distance is far enough from the coals (I use high quality lump for these cooks) that flare-ups are not an issue. </div></BLOCKQUOTE>
Kevin,
I assume your bird's skin is just right when cooking this way?
Ever tried crisping directly over the fire, or is it not necessary when done this way?
Think I could get the same results using Kingsford?
--
Charles
You might be a redneck if...
You’ve ever ridden a bicycle without a seat.
For high heat chicken halves, quarters or pieces I do not use the water pan and cook skin down for 20-30 min before flipping. The cook grate distance is far enough from the coals (I use high quality lump for these cooks) that flare-ups are not an issue. </div></BLOCKQUOTE>
Kevin,
I assume your bird's skin is just right when cooking this way?
Ever tried crisping directly over the fire, or is it not necessary when done this way?
Think I could get the same results using Kingsford?
--
Charles
You might be a redneck if...
You’ve ever ridden a bicycle without a seat.