Spatchcock two levels

theeggcellentchef

I am curious if anyone has done two spatchcock chickens with the ceramic grill egg spander with one chicken on each grate. Is indirect or direct the way to go?
Thx!!

ColtsFan

Here are two turkeys on an XL I did years back. I did rotate midway. Indirect on these

lousubcap

I'll take a shot-guessing the spander is merely a raised grid rig. With that in mind, I would go with assuming  the initial cooking level at the gasket line and the the second above that then have at it.  I go direct with the lump load a bit lower than the fire box/ring line to reduce the flare ups. 
Rotate chix levels around half way thru the cook.  Skin side down on the lower chix and up on the top chix.  When rotating, flip the orientation.  Just go for the finish temp.  Always legs to the back as that is the hotter part of the BGE and the dark meat can handle it.  FWIW-

xavier233

I've done it! Indirect heat is the way to go, around 350-400°F for 45-60 min. Juicy and tender, no burning!

tjv

I've done two using our stuff and a large egg grid. I like to go high in the grill with spatch chicken. I can cook direct and have better control over fire and temperature. If your fire is hotter in the center, set the birds with breast side out toward the felt. Legs and thighs are more forgiving and can take higher cooking temps.   

tom  

shtgunal3

^^^this man knows of what he speaks^^^