So last night I fired up my new (large) egg for the first time. Following the advice of many around here, I spatchcocked my first chicken as my first dish. Turned out okay for the first time out, but I encountered a couple of things I would like some help / advice on. I used a chimney to start my fire and had a little trouble nailing 350* but finally did so. However, once I opened the lid to add the chicken (and a pan of veggies) my temp dropped to about 300*. I never did get the temp all the way back to 350*, even with both the bottom and top all the way open. I am assuming that I did not get my fire hot enough at the beginning or leave it at 350* long enough before adding the food??
That all said, the bottom of my bird was charred pretty badly (the rest was nice and juicy). Is this because of my temp issues above, or maybe my prep? I lighted oiled with EVOO all over and then applied Dizzy Dust. Sat in the fridge for about 5 hours beforehand. Direct heat, no drip pan. 3.5 lb bird.
Thanks in advance for any help.