Page 123 - Barbecue Chicken Made Easy

the other variables under control. Here’s a good article on combustion, smoke, and why you shouldn’t worry about what type of wood to use. Measure wood and keep records with a cooking diary (you can download one here).
2-zone almost everything. For most recipes on a grill, we
recommend 2-zone cooking. . It is cooler and acts as your safe zone for when pieces finish early or if they are cooking too fast. Whenever cooking over indirect heat, we always specify an air temperature, usually 225°F or 325°F. You need a good digital oven thermometer with a probe placed on the cooking surface near the food. A thermometer in the dome cannot be trusted.
. “Give ‘er all she’s got, Scottie.” For searing, we usually do not specify the temperature because most cooking thermometers cannot go high enough and infrared radiant energy is best measured in calories rather than temperature. Moreover, the direct radiant heat side is usually only being used for searing and browning the surface. The food isn’t there for long. We sometimes call cooking by direct infrared radiant heat Warp 10 in homage to Star Trek.
Lid position.
.
Some recipes call for cooking in a pan or pot. You can do that on the direct heat side or on your side burner, or, horrors, indoors. We strongly recommend that you have a frying pan and a sauce pan set aside just for outdoor cooking. You can cook with your best expensive pots and pans, but sometimes they fall, or get scorched,
The indirect convection heat zone is
for slow roasting and smoking
Over direct infrared radiant energy, we want lots of fire power for
searing
Almost all the recipes in this book require you to
cook, roast, bake, and smoke with indirect convection heat with the
lid down. In most cases when we ask you to sear, the food is over
direct infrared radiant heat, and the lid is up