Just a quick note to all you eggsperts out there.
Seems every time I try something new (well, new to ME anyway!) on the egg, I find myself here and getting great advice and recommendations.
The latest was for my first spatchcock chicken. I took out the backbone my self and used a homemade rub which had a bit of chipolte powder.
I did it raised, direct at about 400F. For wood I used cherry.
Rave reviews. Great flavour, crispy skin and moist and juicy.
Thanks again all !