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Newbie with a chicken question

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sheetmetalpete
sheetmetalpete Posts: 275
in EggHead Forum

I have been quietly lurking here for a few weeks and just picked up my LBGE last night (a Ribfest demo).  I have picked up enough knowledge here so far that I almost sound like I know what I'm talking about.  I'm anxious to light a fire in it tonight after work.

I'm planning on chicken pieces for my first cook.  I have read here about spatchcocked chicken.  I will try that soon but for now I have a large (OK, darn near small turkey sized) home raised chicken with halved breasts.  I generally use my favorite rub (no brining).  What way do you cook chicken pieces?  Direct?  Indirect?  Raised direct?  What temp?

Thanks in advance!

Glencoe, Minnesota
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