I am going to be cooking a couple chickens this weekend, need a break from pork and beef.
I have done these several times on my stick burner but with temps in the teens, going to do the Large BGE instead.
For a family of 4, 1 large or 2 small chickens?
Direct or Indirect?
Brine, or no brine?
I know any of these will work, but for a nice crispy tasty skin, which is your preferred method?
Meadow Creek TS120 Stick Burner
Stoker, BBQ Guru.