Butcher cut a whole chicken in half and I'm going to cook it tonight (froze the other half.) I brushed some Newmans vinegar/oil salad dressing on it, on advice of an experienced BGEer
who sold me the egg. I bought some split bricks at Home Depot, wrapped them in foil and put 3 of them on the fire ring so I can cook raised-direct (which everyone here says is the preferred method.) How long will half a chicken cook? Do I need to set a drip pan on the coals to catch any fat? Naked Whiz says 375 degrees for a whole chicken? is that about right? Whole Foods chicken is expensive. I don't want to "butcher" it... or I'll never hear the end of it from my very expensive wife!!!