I want to try something I've never cooked on the Egg before - a whole chicken with potatoes underneath it. I want the potatoes to be flavored by the chicken drippings.
My only problem with this is whenever I cook indirect the drippings end up burning in the drip pan - it doesn't matter what temp or method I use.
I'm thinking of starting it with the chicken directly under the chicken (no rack or second grid), then removing them from the drip pan and letting them cook next to or around the chicken.
Has anyone tried doing chicken (whole or spatchcocked) this way?