Ok, so I got the LBGE for Christmas and so far have cooked brisket, filet mignon, and burgers on it. All fantastic - but tonight is chicken night...a little nervous.
I am doing leg quarters that have been seasoned and sitting in the fridge for a few hours now. Questions: direct vs indirect, and at what temp? Looking for a nice crispy skin, but I don't have a raised grill setup yet. I do have a plate setter though. Thinking start with a low lump pile at 400, indirect with feet up plate setter, skin down till crispy, then flip till done, around 180?
second part...would you all recommend a drip pan on the setter, and if so, can said drip pan have some veggies/potatoes in it for the hour or so the chic will cook?
thanks in advance - you all have helped me kick off my egg obsession with great results so far!