3 whole chickens setup on large

IT WORKED !! :woohoo: :woohoo: :woohoo:

Setup for cooking 3 whole chickens - elevated - on a large Egg.

Spider in place (hanging down) with small BGE pizza stone on the spider.

The adjustable rig (AR) was placed with a cut and molded large foil pan on an oval grid on the lowest notch on the AR.
Pic for things to this point:

Then put small round grid on the AR's highest notch with an upright roaster in the center. I tested this with the raw chickens (wrapped in plastic) to make sure the dome would not touch (it did touch when I tried it on the top of the AR).

Here it is after the egg was stabilized at 450* for 30-40 min. (I didn't think the VOC's would ever quit burning) :ohmy: The chickens were in place with the veggies underneath. Note I had to 'corral' them up to keep them from falling over.

Here are the veggies (needing stirring), so lifted the chickens to the counter (tricky). I had to take the veggies off about 20 min. before the chicken were done so they wouldn't burn.

With the AR and good gloves - it was easy to lift the whole thing off and replace it when done stirring:

Here are the chickens -180* internal on the thighs - ready for the foiled-covered rest.

Crispy skin, juicy inside - perfect. It took about 60 minutes - temp actually stayed closer to 400* even with occasional pokes to open the grate holes of ash. Hard to maintain the high temp with so much obstruction to the airflow (pizza stone, wide, large veggie pan, etc.).
Sorry not to have any finished pics, but with a large, hungry crowd.... well, you know... :laugh:

Thanks for all the help preparing for this - this Forum is GREAT ! :woohoo: :woohoo: