I am going to give my Weber Smoky Bullet a run this weekend. Going to do two chickens and a 5 pound butt. The original plan was to do them all on the top grate (love the capacity of this thing)...BUT
I was thinking about putting the butt on the top grate and the chickens below because with the longer cooking time of the butt, there will be some sweet juices flowing down on the birds.
Good idea or should I keep them all on one rack?
I was thinking about putting the butt on the top grate and the chickens below because with the longer cooking time of the butt, there will be some sweet juices flowing down on the birds.
Good idea or should I keep them all on one rack?