Made some of my best chicken yet yesterday. I only have on pic of it, forgot to get more. I rubbed the outside with olive oil, then sprinkled with salt. I then coated it with Weber Garlic and Herb. On the skin and some under it, hung with two ears of corn. I used about 6lbs of charcoal, mounded in the middle. The barrel started at 320 then cooled to 275 after 15 minutes. The last 10min of the cook, I cracked the lid. To get the temp up around 325, once the chicken hit 165. I pulled the lid off for 3 or 4 mins. That got the skin nice and crispy. Total cook time was about 1hr 45min. It was one delicious and juicy chicken.
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