Good Morning,
I am theorising a cook where i stick four or five chickens in a 22" kettle.
The plan is to bank about 30 briquettes on one end on the charcoal grate, with two chickens (in a foil pan) right next to the coals on the charcoal grate; a further three chickens will then go on the grill grate directly above them. Wood chips will be added to the coals when the lid closes for the entirety of the session.
I imagine that this would be a two hour (at least) cook, and the temperature range will be between 250 to 300 degrees Fahrenheit given the amount of meat inside the grill. Another foil pan with liquid (beer) will be placed directly above the lit coals to add moisture to the set up.
Has anybody tried this before, and if so, is there a manner in which to tweak on my above idea?
Input would be appreciated.