JCC Would you like to taste my tender, saucy bone???

Maybe we should change the Senate tag to Thunderdome.

 

no thank you, i'm good

 

yes, immediately. just shove it in my mouth, please.

 

I won't be satisfied until I've got me some rump to go with my bone.

 

How did you make it and was it good with the salmon?? I always use it on wings or beer can chicken.

 

How come I never have any luck with beer can chicken? My guess is that I'm not grilling properly. Some advice on coal temperature and placement would be of great help.

 

Do you put the chicken directly over the coals??? I always use indirect heat...when I do mine. If I am smoking, I run the temp at about 275 before cranking up the heat at the end to crisp up the skin. If I am just grilling, I run it about 325 to 350, again over indirect heat.

 

I'm currently at home, and there is too much snow on the deck for a proper grilling of bones.

 

I never use anything but natural wood charcoal and it has a tendency to burn out before the chicken is fully cooked. On my old Weber grill I had those steel "side reservoirs" that I'd use, but they never seemed to disperse the heat properly. I'm thinking of buying a new grill this year, one with a smoke chamber, so maybe that'll do a better job, no?

edit: I can't bring myself to use a gas grill.

 

It would....I have a smoke chamber on my Weber Propane and then I have a dedicated smoker too. I can also smoke in my 22' charcoal if I need to.
My grills: