What is point of vertical chicken?

I would guess some space saving and the ability to put more on. If you haven't spatchcocked any yet, give that a try. Nice even cooking with yummie results.

I prefer spatchcock, however when I do do vertical, the flavor of the liquid and the extra moistness is nice.

I just like the chuckles I get from the presentation.

If you are gonna Spatchcock, why not just go ahead and piece it out since you have cutting board and cutlery dirty with chicken stuff anyway?
Maybe I am lazy, but I have taken to just coating with dry seasonings and plopping the bird onto the grid....no spatch, ****, beer, or can.

There is no point in it! This is the best way to subject your cook to uneven heat distribution! :ohmy:

Take a kitchen shear and cut along each side of the backbone and remove. Hold the sides open and make a small incision on small bone above the keel bone. It will then split open and lay flat. Run your thumb along each side of the keel bone then pull it out. I then cut the bird in half where the keel bone was and cook the two pieces on the egg. You can also google the technique to see how it is done. Good luck...once you go spatchcock with will never go back! :ermm:

I've never been able to tell a diff in vertical bird versus flat. It just means you have another piece of equipment to clean. That's enough for me to stop cooking vertical.

Photo Shop Heheeee. Heck no, it's real. Here's all you need to do one.

do you just slide the lemons under the skin?

What is the time and temp of a vertical chicken?

I usually just do spatchcocks.