I decided to do a whole chicken and couldn't decide which way to do it. I decided to do one each way and determine which was best based on cooking time, moistness, crisp skin, and clean up time.
I did a full write-up here
DP Raging River on the spatchcock and olive oil Cavendars and Tony's on the Beer Can.
400 dome - 1hour spatchcock, 1.5 hours beer can to get to 160 breast and 180 thigh.
Did some veggie kabobs also.
Falling apart already.
We also did some peaches with brown sugar and pecans and some apples with honey and cinnamon
The spatchcock took less time, required less clean-up, and had the crisper skin (could have been what I used to season each) while the beer can was much moister. Think I will stick with spatchcock in the future.
Thanks for looking.