Cooked two chickens spatch style last night on the XL with lemon pepper rub. I used lump reducers to push the lump back, then raised the grid with my Woo2. Set dome at 350 and checked in an hour and temps were a bit low so added another 15 until they were done. I was kind of surprised the skin wasn't darker. Taste was good but I think I need to find a way to get more rub under the skin. I had some for lunch today and it was still tender and juicy but it had a smoke flavor for some reason. I almost think I could cook 4 at a time, but then I have no idea why I would need that much chicken.
XL egg owner, home brewer, jogger, coffee roaster, gamer