One spatchcocked chicken, marinated in the paste, cooked upright in a hinged grid beside wood coals. The cook moved the coals during the cook. The bird weight is not recorded in this log.
Deep char in patches over the whole skin, with slash lines visible across the breast. The thigh reached 78 degrees C and the meat was good at that temperature. Served with flatbread and a full bowl of nam jim jaew.
This run set three rules now in the recipe: judge by char first and probe second, take the thigh to 76 degrees C or more, and baste when the surface starts to burn.
The cook found that a thigh reading can look done while the meat is not. The reading near the fat was higher than in the deep muscle. The char on the surface was the better signal over the fire.
Weights as they were written down, in the units they were recorded in. The table scrolls sideways inside its own box; the page does not move with it.