I pulled the trigger today!

[RG]

I got it today and cooked chicken. While flavorful (a little too charcoaly for me) and juicy, skin was not what I would call crispy. Better than what I get on my kegs but not what I was hoping for. In the pbc's defense, I didn't get to crack the lid as it cooked in an hour and a half. I'm hoping next time it comes out better.

Also, from here on out,  charcoaly shall be a bbq term, lol.

[hikerman]

RG, next time, trim any excess skin and fat, if you haven't salted, salt the trimmed bird halves and let them dry in the refrigerator overnight. Bottom line, the more grease that falls in the voals, the more of that charcoaly taste you will get. And possibly the excess liquid could lower barrel temp. And of course cracking of the lid helps.