1/4 chicken dinner

[cansmoke]

Cooked some 1/4 chickens on indirect. THey had been brined overnight. I put some fresh herbs on before putting them in grill.
Ran for 3/4 hour on OKI Joe on indirect. I'd put enough charcoal in that temperature in the dome stayed at 400F. The chicken was 175F and still very tender. BBQ sauce out of Steve Raichlin's Sauces rubs and marinades book.

 

[JLeonard]

Looks good to me!
Jim

 

[SecondHandSmoker]

Nice yardbird you got there.

 

[SmokinEdge]

Good looking chicken. If that skin is tough, don’t be afraid to hit it with a propane torch. The skin will shrink before your very eyes and crisp up. It’s amazing. There is a tip for you.

 

[cansmoke]

Good looking chicken. If that skin is tough, don’t be afraid to hit it with a propane torch. The skin will shrink before your very eyes and crisp up. It’s amazing. There is a tip for you.

THanks. Would putting chicken skin side down on direct work.

 

[jcam222]

Looks good! Nothing wrong with some good smoked quarters.

 

[SmokinEdge]

THanks. Would putting chicken skin side down on direct work.

Yes if you are at grilling temp. 400ish degrees for a final sear.
You would need to smoke first, then sear over high heat to crisp the skin. Or just smoke it then hit it with the propane. Same, same but faster.