I don't know what I am doing wrong. I cooked another chicken today, this one on a beer can. I cooked it for about 1 1/2 hours, direct, grate not raised, at about 350-375. The internal temp in the thigh was 175 when I took it off. When I cut into the breast, it was perfectly juicy and the juices were clear. When I got to the thigh, it was pink and had blood in the juice. I don't get it. How can it be the right temp and still not be done? The only thing I can think of is I am sitting the beer can holder inside an 8-inch cake pan, which I guess might be kind of making it indirect. But the internal temp was 175 and I did not have the probe against the bone. So now I'm stuck microwaving the dark meat again to make sure I don't poison my kids.
Owner of 1 LBGE, 1 Mini BGE, and 1 Wood-fired Brick Oven
Mother of 4 boys, 1 obese feline, 1 mean-assed dog, and 2 completely spoiled sugar gliders