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I asked earlier in the week about smoking quartered chicken and the amount you could cook on the egg. I went ahead this AM and set up the large egg indirect with plate setter and extended grid at 250-275 degrees. I put on 10 breasts with skin on the lower grid and 8 quarters with skin on the extender (they were small to medium in size). That is about all I could squeeze on the egg. I trusted the egg to keep the temp stable for 2 hours while at church. When I returned from church which was 3 hours into the cook, the skins were golden brown and internal temp was around 165. I slathered them with white sauce and was able to serve 9 adults and 7 kids. The meet was fall off the bone moist.[p]Just a reminder that something simple like chicken peices can be cooked easily on the egg. I'll try to get sophisticated with the pics one of these days .[p]