I tried B.C.C. on my Amerique using a heat setting (max) of 300o...wasn't impressed. The flavor was fine but skin just didn't get anyway near bite thru for my liking.
My best results have been using a charcoal grill, building an offset fire, and setting the chicken away from the coals. I turn the bird 180 degrees after 30 minutes so as to get the skin crisp on both sides.
If you have an FEC, crank it to 400 and give it a shot.
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