I'm totally new to charcoal. I am enjoying myself. I've already cooked some delicious burgers, boneless chicken breast and some porterhouses with what I would call success.
Tonight I'm thinking I want to do some chicken leg quarters. Since this will be indirect heat and I know that they'll take about an hour I'm a little concerned about maintaining temperature. I have Weber's charcoal divider baskets. Please give me some pointers.
You should be fine with about 3/4 of a chimney, if you don't have a chimney both baskets full.
When I do quarters with this amount of charcoal I just leave the vents open and don't worry about the grill temp, just take the chicken off when it reaches temp. I always have charcoal left over and it has given me the 350 to 400 degree temp.
Assuming that you are cooking on a standard kettle.
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Yup, exactly what BBQmedic said. 3/4 of a chimney on one side of the grill, throw them on indirect with all vents open, turn/rotate position every 10 min or so, then pull them when the internals hit 165ish. If you are going to sauce them, do it the last 10-15 min. I usually throw them over to the direct side for a few minutes at the end to crisp up the skin.
Bone in chicken parts are pretty forgiving
Thanks guys. Honestly, that's pretty much what I thought to do. (http://img.tapatalk.com/d/14/04/27/uhaqetyv.jpg)
Thanks again! It turned out great.
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Great! Chicken quarters are one of my favorite ways to do chicken....
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Quote from: BBQmedic on April 26, 2014, 02:44:48 PM
Great! Chicken quarters are one of my favorite ways to do chicken....
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Yeah, leg quarters are a staple in our house. I just graduated from a massive 5 burner Ducane to my kettle so I'm a little behind the 8 ball but I'm learning quick. Thanks again for your advice.
Keep on cookin. The learning curve is short, and it gets pretty easy to consistently crank out tasty vittles on the kettles.