This morning I did my first ever 3-2-1 ribs for my parents and they said they were a big improvement over my normal 6 hour ribs. I needed some left-overs (ribs are gone) for lunch tomorrow so I thought I would put on a chicken. I always pull the skin before cooking and there is a thin dry layer on the chicken after cooking so I figure if it's good for the ribs, it should be good for the chicken. Here are the photos so far. The 2nd photo is when the chicken hit 135 degrees.
Big Lake, Minnesota
Large BGE, Stokers, Adjustable Rig