For Christmas wife got me one of those metal cones that you put in the middle of a whole chicken and it stands it up.
What is next?
Do I use my platesetter or should I used raised direct or just put it on the normal grill.
How should I season the bird? I've got all sorts of marinade stuff... mango, etc.
I've done the spatchcock chicken before, but never a whole bird.
How long do I cook it and at what temp (approx.?)