I marinated some chicken quarters for the afternoon.
Coated some Russet potatoes with EVOO and Kosher salt and double wrapped in HD foil.
Put about a half Weber chimney of lit briquettes on. Some pear wood. Taters on, too.
I kept the intakes fully open for the whole cook. I always keep the exhaust fully open.
After about 20 minutes, put the quarters on.
Coming off after about 1 hour and 20 minutes.
This was a delicious meal!