Horizontal burners can be tricky, but I think with some careful positioning we can make it work. When grilling whole birds, it's best to position the bird with the legs facing the heat source. White and dark meat have different ideal doneness temperatures (~165 for white and ~180 for dark) so we can use that to our advantage.
With the dark meat closer to the direct heat, it can actually help the breasts and thighs hit their ideal temperatures at the same time.
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With the dark meat closer to the direct heat, it can actually help the breasts and thighs hit their ideal temperatures at the same time.