I've had my egg working for a week or so and have done some awesome burgers, steaks, and chicken breasts. FWIW, Before bge it was nothing to special to grill out for my wifes taste, post bge she is asking for grilled food all the time! :)
Well tonight I have a very rare free night, (no travelball or cheerleading), and want to cook some whole chickens to try the pulled chicken idea, and get some good meat for buffalo chicken dip, sandwiches or so forth. Anyway, I am going home at lunch to season the chickens and let them sit until after work. My questions are...oh btw, I just got the plate setter so I want to try that also...
how long and at what temp internally should i cook the chicken to?
plate setter up or down?
does placing a tray of wine to "steam" next to the chickens help, hurt or indifferent?
any suggestions, pointers, hints, don't do's, would be greatly appreciated!