Several weeks ago there was a post regarding my recipe as posted on the
Naked Whiz's site. I haven't checked the newsgroups in a while and
missed it, but thought I would clear up any questions now. The recipe
was written for cooking on a BGE, and recommends a dome temp of 350 and
90 minute cooking time. Dome temp is where the thermometer is, actual
grid temp is less. When I cook the recipe in the oven, the chicken is
done in a little less than an hour. Also, I cook dark meat pieces to an
internal temp of 195-205, something I learned from America's Test
Kitchen. The meat is juicy and falling of the bone, kind of like pork
butt is done at 170, but is considerably more moist and tender at 195.
I cooked it at a festival in Denver this last weekend and it vanished
very quickly. Sorry about not answering sooner. -RP