To NNW, painter, and MickeyT,[p]Thanks for the tips. I followed the instructions to the letter, on how to butterfly it, what temp to cook it on the egg. I followed the suggestion on the Montreal's garlic chicken seasoning, and how long to cook it on each side. I cooked it direct on a raised grid.[p]My wife, who usually turns up her nose on any type of cooked chicken, was flabbergasted! She said it was, bar none, the best she'd ever tasted. The white meat was flavorful, COOKED, but incredibly moist.[p]We were going to try the beer-butt chicken, but now I don't think so. I don't see how you can improve on perfection. Again, to TNW and the rest, YOU DA MAN!!!!