I use a water/drip pan in the center of my 26" charbroil kettle with coals on both sides.
I start coals in a charcoal chimney and then pour on both sides of pan. I close the lid for about 5-10 minutes and open and scrub down the hot grate. Cleans nice like that.
Slap yer chicken on there with some rub or seasoning skins side down at first. Why? Cus juices and chicken fat with drain down and crisp up the skin real nice once you flip the 1/2 way through cook time.
Check for 170 degrees internal temp and munch.
