I was planning on making a whole chicken that I have in the fridge tonight (7.25 lbs). I've only done spatchcocked chicken since getting my egg, and tonight I figured I'd try something new.
Anyone with beer-butt experience, please feel free to chime in with suggestions. First I was wondering whether to go direct or indirect with a plate setter and drip pan. Or should I use a drip pan by itself, in case the can falls over? I plan on getting a chicken sitter eventually, but that won't help tonight, as I don't even have a beer can (I have to use my roommate's diet coke can and pur a bottle beer into it). Also, should the drip pan be elevated (I have a BGE grill extender) or normal height?
Usually, the spatchcock chickens I do around 350 and take a little over an hour, at about the same size chicken. Will a beer-butt chicken cook faster, slower, or about the same? Thanks.[p]Aron