There are those here that have much more experience than me and I defer to their expertise.
While waiting I'll try to get you started.
Should I start out with the butts, and then roast the chickens once they are done? I would do butts then chickens
I figured to cook the butts (bone in, 8 lbs. avg.) at 225 for 14 hours, then move up to 275 for two more hours to finish them. I would cook at 225 until internal of 190-200.
I want to butterfly the chickens and cook them skin side down to hold the juices in. Will I be able to use both upper cooking grids, or just the upper grid? Can use both grids for butts then both again for chicken.
For the chicken, 350 for 2 hours? Too long, too short a time? Too much, too little heat? 350 works for me 2 hr/until 165 internal
My cooking is done to a final internal temp no matter how I am cooking.
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Last question. When regulating heat upwards, when I transition from low and slow to roasting, should I adjust both the draft door and the top cap, or just one- if so, which one? Top damper controls smoke. It will be opened (the ears on my KK) back to around 270 degrees for 225. Must open more when taking temp up.
Bottom damper barely for low and slow. This is where you manually control the heat. Same as wood stove. Just ease into it. When you crank the heat up you must open top a little more for needed draft. If heat won't go up more - open top a little more.
For low and slow - fill the basket up. BUT start SMALL fire on top in center of basket. I mean like small.
(Will have some of your answers) But... all answers are here on the forum
One of the guys posted a tool you might use for volume butts.
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