准备

• To prepare the chicken:Rinse and pat dry the chicken pieces. Sprinkle on the rub generously.
• To prepare the fire:Using a chimney starter, light 40 to 50 pieces of good-quality lump charcoal. When the coals are glowing, transfer them from the chimney to one side of the grill. (If you don’t have a chimney starter, stack the charcoal around some crumpled newspaper in a pyramid in the grill and light the newspaper. The coals will be hot in 20 to 30 minutes)
  
• 如果您有一些苹果或橡木硬木，请随时在煤堆中添加一对。将小箔纸或金属锅放在煤旁边。将烧烤炉子放置在煤上，以便您可以根据需要添加煤和木屑。
• When the coals are about 90% white, position the pieces of chicken, skin side up, on the grill anywhere except directly over the coals. Cover the grill with the lid, making sure that the air vent is opposite the fire. Cook the chicken for about 30 minutes, maintaining a temperature of 230° to 250°F by adjusting the vents. (Opening the vents lets in more oxygen and raises the temperature.) Add more charcoal if the temperature drops below 230°F. You’ll likely need to add 15 to 20 pieces about 30 minutes after putting the chicken on.
• If you’re using a gas grill:将烤架的一侧变热，然后将鸡肉放在另一侧。关闭盖子，并保持烤架的温度在230°至250°F之间。
• 如果您的烤架（gas或木炭）不带温度计，则可以在鸡肉烹饪的地方附近的炉排上设置烤箱温度计。
• 半小时左右后，用一些苹果汁将鸡肉倒入鸡肉。继续煮鸡肉，直到煮熟为止（这将花费大约3个小时）涂抹一次，并每45分钟左右检查一次烤架的温度。当鸡肉烹饪时，如果最接近火灾的人似乎有过度煮熟的危险，则可以将碎片移动到烤架上。但是，请在持续时间保持鸡皮一侧。
  
• 2-1/2小时后，用即时阅读的温度计检查是否降级。煮熟的鸡应在大腿或乳房最肉的部分中读取165°F。您还会知道，当鸡肉被刀切成薄片后，鸡肉就完成了。
• 将鸡肉煮熟后，将一些烧烤酱倒入一个单独的容器中（避免污染整个批次），然后将其刷到鸡肉上。再煮几分钟，以便酱汁用粘釉粘在鸡上。此时，请仔细观察鸡肉，如果酱汁开始燃烧，请将其从烤架上拉下来。
• Remove the chicken from the grill and serve with some of the barbecue sauce on the side, if you like.