Need some advice on direct cooking chicken. I see a lot of great recipes in here for spatchcocked chicken and whole beer-can chicken cooked direct over med-high heat. I have a large BGE and when I have tried cooking chicken direct in the past, I wind up getting a lot of acrid black smoke when the drippings hit the coals. This causes my birds to be sooty and have a slightly acrid taste. My stuff works OK when cooked indirect, but would like to be able to get the full-effect of direct cooking as well. I do wait until the fire and temp have stabilized in the egg (30-45 mins) and im usually not getting much smoke at all from the coals when I put the bird on. Can anyone advise on a technique to avoid this? Thanks!