Maintaining temperature

[1willi4]

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.

[BBQmedic]

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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[OoPEZoO]

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

[1willi4]

Thanks guys. Honestly, that's pretty much what I thought to do.

[1willi4]

Thanks again!  It turned out great.


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[BBQmedic]

Great! Chicken quarters are one of my favorite ways to do chicken....

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[1willi4]

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.

[OoPEZoO]

Keep on cookin.  The learning curve is short, and it gets pretty easy to consistently crank out tasty vittles on the kettles.