chicken is the hardest damn animal to cook-no matter the time(yeah most say hot fire flip often)but when ya can pull the drumstick clean outta the quarter clean,-no blood no "stringers"- thats well smoked w/ no char on the skin,even w/ a dark tan but no blackened(unless in lousyanna)lemme reiterate-it's hard to do a thermo on chix cause of the lack of depth of meat-180 to bone temp will do it.easy well to tell is 185-200 for 3 hrs on quarters is pretty well done (inderect heat) & clear juice.
