It's probably been about 10 years since I had good 'ol chicken cooked on charcoal. Since I picked up the little Smokey Joe I've been thinking about it. First thought I'd get an 8 piece cut up chicken. Glad I didn't. My usual store didn't have any precut, so I picked up 3 honkin' bone-in skin on breasts. I remember as a kid Dad would always make chicken on the Sunbeam grill with gooey glazed BBQ sauce. It was a treat. So glad I didn't try the whole chicken on a 14" grill. The one thing about these little webers is, no matter how much charcoal you think you need... It's too much. 2/3 chimney, pushed to the side. 1/2 cook with breasts on the other side. Flipped to skin down directly over the coals, then flipped when skin crisped up and glazed on cooler side.
that's all.
that's all.