This is how we do bbq here in the enchanted land of Whynot. I snapped these last night while at a birthday party for a 75 year young lady in my church. I got to the party just in time to breakdown the chickens and slice a coupla pork loins. When I lifted up a chicken half and it fell off the bone, I knew it would be good, and it was. Everything was cooked low and slow, around 230F, and basted with a sauce made by a local lady who also makes the sauce for the annual Hospice BBQ supper and auction. I think it was as good as any basting sauce I've ever had, and Lord knows I've had my share :-) All for now.