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Looking at another web site and found a high temp recipe for pickle brined mock fried chicken and wanted to give it a try. My concern is the temp of the cook requires 450 to 500 degrees.

Will running at these temps cause any problems or bad idea to even attempt?

For anyone who might be interested here is the recipe using a Weber kettle


8 bone-in, skin-on thighs 10 oz dill pickle juice
1 1/2 cup all-purpose flour
3 teaspoons celery salt
2 teaspoon cayenne
2 teaspoon Kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon baking soda


Trim excess fat from the thighs.
Place the chicken in a large zip lock bag and cover with dill pickle juice. Let the chicken brine for at least 2 hours or up to overnight.
Light a chimney full of charcoal and dump it into your Vortex in your Weber Kettle.
Mix the remaining ingredients in a bowl.
Remove the chicken from the brine.
Pat the chicken dry and brush lightly with avocado oil.
Working in batches, press the chicken into the mixture and shake off the excess.
Place the chicken on the grill grate along the outer edge, skin-side up.
Place a chunk of wood over the Vortex to generate smoke (optional).
Cover and cook for 15 minutes then rotate the chicken 180° and cook for 15 minutes more.
Check the temperature after 30 minutes.
When close to the desired temperature lightly brush the chicken with avocado oil and sprinkle with kosher salt.
Cover and cook another 5 minutes or until the chicken reaches about 170° F.
Remove the chicken from the grill and let rest before serving.

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