Gotcha. I use a foil-lined baking sheet for cooking chicken, whether it's in the oven or on the barby. The only time I use stoneware for cooking meat is when I'm making confit, which is done at 200-300 (in stages) for 90 minutes. Normally, confit is made with duck or goose, but you could also make it with chicken or pork.
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Well, I think my first order of business is adding some hot peppers and making a marinade with this jerk recipe, but I'd be interested in seeing your recipes. Share 'em here!
!PIZZA