When I spatchcock chicken, it ends up coming out w/ way too smokey of a flavor. I have tried both direct and indirect methods. One thing I haven't tried is putting a pan w/ a good amount of liquid on top of the platesetter underneath the grid where the bird is. I think the juices are dripping off the bird and then smoking off of the drip pan (or coals when done directly). Can anyone offer some help with this?