Martin Chicago
TVWBB Member
Hey Guys,
Martin here from Chicago. I grill pretty often on my Weber grills (Summit, Genesis Gold, 22" Performer). When I do bone-in chicken, it's exclusively on the kettle, with a couple minute sear on the direct side, then off to the indirect for the remainder of the cook, with some apple wood smoke and sauce at the end - the typical setup.
I know some of you grill these indirectly for the entire cook at a relatively high temp, and potentially sear at the end to crisp up the skin. I've tried this several times, and the color is outstanding, but can't really tell if I like one method over the other. What is your preference for bone-in chicken (thighs, quarters, halves, drums, etc?)
Thanks.
Martin
Martin here from Chicago. I grill pretty often on my Weber grills (Summit, Genesis Gold, 22" Performer). When I do bone-in chicken, it's exclusively on the kettle, with a couple minute sear on the direct side, then off to the indirect for the remainder of the cook, with some apple wood smoke and sauce at the end - the typical setup.
I know some of you grill these indirectly for the entire cook at a relatively high temp, and potentially sear at the end to crisp up the skin. I've tried this several times, and the color is outstanding, but can't really tell if I like one method over the other. What is your preference for bone-in chicken (thighs, quarters, halves, drums, etc?)
Thanks.
Martin