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Carolina Q started this topic a couple days back that inspired me to try deboning a chicken again.
It made it so much easier than I remembered, with the key difference being how little he used the knife. You could start the egg, go in and debone before it is time to adjust the vents.
Really quick and easy way to put something out there that will impress the guests in a hurry. Took less than an hour at 400 indirect to cook as well!