I have had the Big Gren Egg for a couple of years but never bothered using it till now.
On a couple of occassions we tried to cook a whole chicken placed on a V rack inside a low tray to catch all the fat drippings.
We placed the chuk in at 1.30pm at 350 F. We also placed some potatoes and vegies in the bottome of the tray about 2.30pm. At 4.15pm we took the Chuk out for eating but although juicy the inside was still a bit raw with heaps of water/juice ooszing out. We had to place it back for another hour.
Surely this should not be the case. I have tested the termometor by placing in into a jar with boiling water. It works OK.
Your comments will be appreciated. I'm sure I'm doing something wrong and I'm sure it should not take this long for a normal size chuk to cook.
2. Do you advice to place meat, chicken, etc directly on the Grid or is it better to always place in a tray to catch the dripping. Would this also apply for smoking food.?[p]Thanks