I am new to using the Big Green Egg. We have done several things that have turned out great, but last night we tried doing a whole chicken. I put a mesquite rub inside and outside the bird and placed it on a Weber beer can roaster that has a solid metal pan style bottom that catches drippings. I put beer in the center cup and in the drip pan. We used Big Green Egg lump and smoked with pre-soaked apple chunks. Dome temp 325-350 for just under 2 hours. Skin was very dark and tough. The chicken inside was moist but the skin was not crisp, more leathery and tough than we like. [p]Any ideas on what we did wrong or what we can do next time? Did we need to baste the chicken. It was a free range chicken with no hormones or steroids.