Chicken Quarters direct or indirect....that is the question

Redneck

After bragging on the BGE at work over the week, I have some coworkers coming over to see the Magic first hand.[p]Because I do not won't to make a mistake....should I go direct or indirect with chicken. I am planning to use my secret sauce...a oil based solution...will share if all goes well.[p]Also at what temps should each be use???[p]Thanks Eggsperts,[p]Redneck

Char-Woody

Redneck, My favorite is a second grill over my drip pans. I use the second upper grill for the bird parts. I run about 350 to 400F...Check em for temp after about a hour.
C~W

Painter

Redneck, I'd do them like wings turning every fifteen minutes or so at 250 degree dome temp direct. If yoy have a sugar base sauce I would't baste them with that until last 15 or 20 minutes orm so. I'd guess time at aproximately 1 hr. but you'll be able to tell because you're not a novice at this I bet. Ifnot sure Use instant read thermometer to be sure. 170-180 degree. Good eatin
Painter

Painter

Char-Woody, Ther doesn't seem to be a wrong way for chicken parts, as always its whatever works for you as long as its cooked to proper temp.) Chilly (darn cold in Wisconsin today) 0 wind chills. Fillet mignon tonite and Pizza tommorow. Good eats to ya
Painter

Char-Woody

Painter, your right..at my house, its not how its done, but who gets what and gets there first..:-)
Cheers to ya..good eats too! Turn the fans off up there in Wisc..your blowing it down here..windy cold here too.
C~W

JimW

Redneck,
With leg quarters, I run about 275F direct. It takes about 1 1/2 hours to 1 3/4 hours depending on size. I turn them every 30 minutes for the first hour. With about 30 minutes left, I start saucing them with a ketchup based sauce, turning and saucing about every 8 minutes. They've always come out perfectly done with a nice barbecue crust on them.
JimW