Only as a hat.
No? Why would you?
Depending on the type of chicken I follow a few methods.
- Wings/legs/thighs - BBQ as hot as possible with an indirect zone, cook for 20m or so until cooked. (Bonus if you have a Weber and a vortex).
- Breast I usually cook direct until the outside is adequately coloured, then put it indirect until it’s 70-72c then when I take it off let it carry over to 74c. Every C you go over with breast = dryyy
I’ve seen it 3 ways. Like you described, with foil over the grate, or in a pouch like you’d do vegetables. My dad always did the latter I just do it on the grill
Yes, after it has been cooked, we’ve eaten, and I want to wrap it up.
Cook it low and slow the way God intended, and maybe cover it with foil after it’s done if you need to rest it longer than normal
No.
No — are you prepping your grates? Preheat, clean thoroughly with a wire brush, then dunk a crumpled up paper towel in vegetable oil, hold it with your BBQ tongs, and brush the grate.
Sticking can also be a sign that the food isn’t cooked yet, it tends to release once it is seared so don’t be afraid to leave it alone for a bit.
No. If it’s sticking you’re generally cooking too cool. Fast sear followed by a slower roast.
