The best grilled chicken I have ever done was on my Weber kettle. Dark and crispy skin, nice smoke flavor, 40 minutes for pieces, an hour for whole fryers. I am trying to at least duplicate the cook on my BGE. First try was raised grid direct without a drip pan. I was not pleased with the results. Tonight I used the plate setter with a drip pan. Cooked a 6 lb chicken which I spatchcocked. First of all, it took a long time to get the egg up to 375 where I wanted it. Secondly, the overall cook took 1-1/2 hours which is a bit long. I had a big hunk of Apple on top of the coals for smoke, but I think the smoke was done by the time the grill was hot. I threw two Idaho potatoes on, and did Brussel Sprouts and some wax beans in foil for the last half hour.
Bottom line, it was very good, but not quite what I am aiming for. Next test will be raised grate with just a drip pan - no plate setter. Looking at pics of some other cooks, it looks like that is a common approach. Suggestions?
XLBGE, Small BGE, Homebrew and Guitars