Beer butt chicken, indirect or direct?

Msmith

nt

Dave

MSmith,[p]Go here !![p] http://www.nakedwhiz.com/ceramic.htm

glenn

MSmith,[p]I do mine indirect at 375-400 utill the thigh is at 180 and the breast is at 160-165 you can kick the temp up to 500 or so for the last 10 degree to cisp up the skin a little, seems like it is hard to get the skin crisp
I usualy serve mine without the skin because of the not so apealing texture. I hear tha spatchcocked chicken is actualy better but I havent tried that yet. glenn