Questions

Dave

Hey Gang;[p]I want to cook a single chicken on a stand-up holder, What temp do I need, how long & do I do it Direct or Indirect? Also, I am thinking about cooking a Pork Butt soon, so What would you do for it as far as the Temp,Time & Direct or Indirect?
Thanks Dave

Kelly Keefe

Dave,
Would really need to know what kind of vertical stand (beer can, metal or ceramic) you'll be using. This should give you some general ideas though.[p]Kelly
[ul][li]Beer Can Chicken[/ul]

Wise One

Dave, for the Boston Butt, you'll never go wrong following Elder Ward's sage advice.

[ul][li]NC Style Pulled Pork by Elder Ward[/ul]

Unknown

Kelly Keefe,[p]The stand is metal. Hope that helps.[p] Dave

Kelly Keefe

David A Fulkerson,
OK then! A 3 1/2 to 4lb bird, grilled indirect at 325-350° should take between 1 1/4 to 1 1/2 hours. Check for doneness with a temp of 180° in the thigh. I've found that ceramic chicken sitters tend to take about 1/2 hour more since I suppose they don't conduct heat as well.[p]Hope that helps![p]Kelly

Kelly Keefe

Oh yeah, pork butt. Indirect at 325-350°. Figure about 2 hours per pound as a rough rule of thumb but be prepared to pull it earlier or go longer. A butt over 5lbs will hit a stall point with an internal temp around 150° and it can sit there for awhile. (But don't fart with the cooking temperature!) Smaller (less than 5lbs) don't seem to hit that stall point. Should be done when the internal temp is around 195°. Like I said, figure about 2 hours per pound.[p]Kelly