Preparation

• To prepare the chicken:冲洗并拍打鸡肉块。大量撒在摩擦上。
• 准备大火：使用烟囱起动器，轻40至50块优质的块木炭。当煤发光时，将它们从烟囱转移到烤架的一侧。（如果您没有烟囱起动器，请将木炭堆放在一些皱巴巴的报纸周围，并在烤架中的金字塔中点燃报纸。煤将在20至30分钟内变热）
  
• If you have some pieces of apple or oak hardwood, feel free to add a couple to the stack of coals. Put a small foil or metal pan full of water next to the coals. Position the grilling grate so that one of the holes is over the coals so you can add coals and wood chips as needed.
• 当煤约为90％时，将鸡肉，皮肤朝上的碎片放在烤架上，除了直接在煤上。用盖子盖住烤架，确保通风口在火对面。将鸡肉煮约30分钟，通过调节通风孔维持230°至250°F的温度。（打开通风孔让更多的氧气并提高温度。）如果温度降至230°F以下，则增加更多的木炭。将鸡肉放置后约30分钟，您可能需要增加15至20件。
• 如果您使用的是燃气烤架：Get one side of the grill hot and arrange the chicken on the other side. Close the lid and maintain the temperature of the grill between 230° and 250°F.
• If your grill—gas or charcoal—didn’t come with a thermometer, you can set an oven thermometer on the grate near where the chicken is cooking.
• 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周围。但是，请在持续时间保持鸡皮一侧。
  
• Check for doneness with an instant-read thermometer after 2-1/2 hours. Cooked chicken should read 165°F in the meatiest part of the thigh or breast. You’ll also know the chicken is done when its juices run clear after being sliced into with a knife.
• When the chicken is cooked, pour some of the barbecue sauce into a separate container (to avoid contaminating the whole batch) and brush it onto the chicken. Cook it an additional few minutes so that the sauce adheres to the chicken in a sticky glaze; watch the chicken carefully at this point and pull it off the grill if the sauce starts to burn.
• Remove the chicken from the grill and serve with some of the barbecue sauce on the side, if you like.