help needed

i supect you are just dripping all the chicken fat into the lump and when you add air it flares and you have a sooty grease fire. i have cooked lots of whole chickens direct but always cut the lumps of fat out of the back end. below are several ideas all using inexpensive steam tray pans and a rack or vertical hope this helps

I think Bill hit it on the head. A drip pan will stop the soot from the grease drippings and in case of flare up, it will sheild the food somewhat. I always try to use a drip pan when the drippings will be substantial; mostly because I don't want to "foul" my lump.

Hey Big'un,I agree with bill also.I do all my chicken indirect except wings.I was assuming he wanted to cook directly.When I do wings,I use this trick to keep from scorching them.

Hell yea :woohoo:

Thanks Big'un.You've got mail