I cooked my first spatchcock on my LBGE tonight for dinner. After some initial hand-wringing on my part due to my lack of an adjustable rack, I followed the advice found here on the forum to add less lump and cook as normal. After
drying the spatchcocked chicken in the fridge for about 36
hours, I rubbed the chicken down with olive oil and spices then put it on
the BGE at 350° direct for about an hour.
When the internal temp of the chicken reaches 165° in the breast and 190° in the thigh it's done.
This is without a doubt the moistest chicken I have EVER eaten. This will become a staple dish at our house.
Every time my elbow bends my mouth flies open.