OK eggheads, I need some help. I've been doing chicken with a fair amount of success since I got the egg a year ago. Mostly spatchcock and "beer can" a couple of times, although I didn't think it made much of a difference (seemed like a waste of beer considering it was all still in the can), but the family still prefers the competition, the grocery store rotisserie.
I have to admit, its pretty damn good, but I've got the BIG GREEN EGG. I HAVE to be able to do better
I read on one of the posts that some use the raised rack in order to put the chicken at the top to catch hotter air all around. Is this the solution? Or do I need to come up with something more creative.