I tried my first spatchcock chicken a few weeks ago and dried it out a bit. Several of the posts indicated 350-400 direct for an hour. Had a 5 lb organic Costco chicken and threw it on at about 325, came back in about 45 minutes and I'd overshot a bit. Pulled it off and it was good but not as juicy as the brined lo and slo I'd done before. I realized when I re-read the posts that everyone was saying direct raised or elevated and I didn't elevate any. Ready to try again in a few hours. How high should I elevate the grill to get a better slower cook where I can still expect it to take around an hour. Also, do I need to pull the chick early and let it rest like my beef or pork or serve immediately? I appreciate any advice you might have.