Direct or Indirect

flexfusion

Beautiful day in Dixie and going to cook a Spatchcock chicken on the BGE.  Would appreciate some advice on which way to go and what temperature to shoot for.  Thanks y'all for a great forum. 

Tony_T

375° Direct (for about an hr)

http://www.nakedwhiz.com/spatch.htm

lousubcap

Agree with @Tony_T and as high in the dome as you can.  Legs to the back (hotter back there).  If the chix was air-dried overnight in the fridge then you will get crispy skin.  If that didn't happen then dust with some corn starch before the cook or start skin down for the initial 15-20 minutes.  FWIW-

Eoin

I did a 5 lb chicken last night spatchcock, indirect with the grill at seal level on the XL at rising temp 450 F through to 600 F at the end. Very nice.

bgebrent

Yup.  375-400 raised direct.

tdub4

Another vote for direct

flexfusion

Appreciate very much the suggestions, and I have decided to give direct a shot.  Thank y'all!  

SGH

flexfusion said:

Beautiful day in Dixie 

No doubt about it. Going to be 84 degrees today in my neck of the woods. 
As they say, Dixie is burning.