I did my first spatchcock this weekend and was generally happy with it. I followed the recipe on the NakeWhiz site and cooked it direct. The only thing I didn't care for was the smell and the taste of the smoke that was created from the drippings hitting the lump. I like cooking direct to get that caramelized effect and a little char, but the taste from dripping burning in the lump.
I used my AR and had the chicken at the felt line. Maybe the height doesn't matter because drippings drip and hit from any height. So, is there any secret to doing a direct cook without that smokey taste from the drippings hitting the lump? I mean, if I put a drip pan below the chicken, I'm effectively going indirect, right? In fact, I figure I'll try indirect the next time I do a spatchcock.