Last night I tried my hand at a spatchcock chicken. Threw on some olive oil, then rubbed the skin and the meat beneath with Dizzy Pig Dizzy Dust. I stabilized the temperature at 400, tossed in a handful of cherrywood chips and cooked it direct for about an hour. It came out pretty fantastic. The only thing I might do differently next time is try a raised grate because I've seen that technique suggested here and elsewhere for spatchcock chickens. Anyone happen to know what the benefit of raising the grate for a spatchcock would be? Does it alter cooking time or the moisture of the meat? Also--and this question isn't specific to spatchcock chickens--after I had the egg stabilized at 400 for a while and dropped the chicken in, the temperature went down to about 325. That didn't surprise me; I was expecting a temperature drop. But while the temp did climb back up to a bit over 350, it never returned to the 400 I stabilized it at prior to putting the meat on. Is that common with the egg? Are you supposed to achieve a return to the exact temperature you stabilized at? It was in there for an hour, so I figured it would have gotten back to 400 by the time I took it out, but it didn't. Not complaining really--the chicken was excellent--I'm just curious. Anyway, here's a photo of the end result.