JR, I'm really impressed how well your oven cover and entertainment patio came out. Your chimney/roof interface looks far better than mine...I was doing a "How can I make this work?" while you planned and executed the job fabulously. I'm really glad you went this way instead of spending a lot of money on the membrane and other ideas that were thrown at you by the roofers...saved instead to spend on good pizza toppings or adult beverages ![Wink](https://community.fornobravo.com/core/images/smilies/wink.png)
Chicken looks terrific! As Joe said above, try out the spatchcock method sometime...pretty simple and also quite well suited for the higher temps of the WFO. I prefer using a 12" cast iron skillet and some left over firebricks rather than the grill version...but both are terrific. Thanks Joe for reminding me of that technique, now that Fall's heading our way I'm looking forward to some hearty dishes along those lines. JR, that flattening of the bird either in a pan or on the grill gives really great texture and flavor to the skin and meat. Also as Joe noted, the "timing for done" on the whole bird is much, much better.
![Wink](https://community.fornobravo.com/core/images/smilies/wink.png)
Chicken looks terrific! As Joe said above, try out the spatchcock method sometime...pretty simple and also quite well suited for the higher temps of the WFO. I prefer using a 12" cast iron skillet and some left over firebricks rather than the grill version...but both are terrific. Thanks Joe for reminding me of that technique, now that Fall's heading our way I'm looking forward to some hearty dishes along those lines. JR, that flattening of the bird either in a pan or on the grill gives really great texture and flavor to the skin and meat. Also as Joe noted, the "timing for done" on the whole bird is much, much better.
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