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The chicken debate at my house

So, I've cooked rotisserie chickens on a weber 470 for about the last four years. They've been given every praise right up to 'sex chicken' (and no, he's not getting any). Simple seasoning and a little smoke is all they get. They are incredibly good.

When I started on this forum I was really interested to compare the spatchcock chickens done direct. Today was the day.

I would argue they both have merit. Texture is very similar. My wife did not like the flame kissed flavor; I did. Indirect might be a closer battle. So far, we have one weber and I would say I am neutral. But it's hardly over.

Pizza between the two however, no contest.

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