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In Reply to: IBCA half chicken indirect on Webber posted by YokeUp on March 30, 2011 at 13:06:18:
I don't know if this helps, but I spatchcocked two chickens this past weekend, and at an average pit temp of 235º, it took exactly 2½ hours for the thigs to hit 170. Cool thing was, the breast meat was also perfectly done at the same time. I'll never cook a whole chicken any other way...
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