In preparation for another chicken attempt, I made a quick mod for the charcoal tray. I cut out the circular support where the OEM charcoal bowl sat, which allowed the wok to set down into the frame. I also cut the handles off the wok so it would fit easier into the bottom compartment. The first several pictures illustrate those mods.
Anyway, I bought a pack of chicken quarters, some Royal Oak charcoal, and a digital remote meat thermometer. I fired the Royal Oak, and placed it in the tray of unlit briquettes along with a hickory chunk. I waited for the temp to build to 250, then put the chicken, brushed with butter and sprinkled liberally with blackened seasoning, on the top tray. The meat thermometer was set at well done for chicken, or 175 degrees. Internal grill temp rose to about 350, then settled back down to just under 300.
After the internal temp was reached, I moved the quarters over to the gas grill to get a little better char on the skin. I've also attached a picture of the final results.
Anyway, I bought a pack of chicken quarters, some Royal Oak charcoal, and a digital remote meat thermometer. I fired the Royal Oak, and placed it in the tray of unlit briquettes along with a hickory chunk. I waited for the temp to build to 250, then put the chicken, brushed with butter and sprinkled liberally with blackened seasoning, on the top tray. The meat thermometer was set at well done for chicken, or 175 degrees. Internal grill temp rose to about 350, then settled back down to just under 300.
After the internal temp was reached, I moved the quarters over to the gas grill to get a little better char on the skin. I've also attached a picture of the final results.
