re: Finish Cooking Chicken in an Ice Chest

Looking at your recipe, it looks like they are finishing off the cooking in the Ice Chest...Don't think they are reaching 180º on chicken halves in one hour...so that means they are keeping the ice chest at a temp around 250º to finish the cooking process...very risky thing to do...I would use a remote thermometer to insure this temp...or just cook the chicken to 180º and then toss it in the chest or pot....If you try plan A...let me know how you feel....if you choose plan B...let me know how the chicken came out....Good Luck

Yes, beef and pork are more forgiving than chicken when it comes to temp and doneness(I like that word)...I like to pressure cook my beef ribs before I put them on the grill...makes them real tender.