What's the final word on vertical cooked chicken?

kjed

Hi all,[p]I am planning to grill a 6.4 lb chicken tomorrow for xmas dinner. I haven't done it in close to 2 years. I use a pizza stone on the grate as a heat deflector, and sit the chicken, on a vertical rack, in a drip pan, on top of the pizza stone. I have cloves of garlic underneath the chicken skin and the bird is soaking in italian dressing overnight. In the past, the bird has been excellent.[p]Here is what I cannot remember: the cooking temp and time to cook. I've looked everywhere in my recipes, but can't find the answer. I scoured the BGE Forum archives, and I keep seeing recommendations that range from 220* to 450*. So, can anyone tell me what temperature will yield the moistest chicken, and what the general rule of thumb is regarding weight/cooking time?[p]Thanks in advance for helping me to not ruin Christmas dinner, and happy holidays to all of you![p]Keith

Bob V

I did exactly this arrangement with a 6# roaster two nights ago, except for the height in the Egg. Mine was on a vertical roaster sitting in a pie pan on top of the inverted platesetter in a medium Egg (with grate it would have been too high in the dome for the dome to go down).[p]Rubbed with garlic, kosher salt, and rosemary underneath the skin. Cooked at 325-350 with a lump of mesquite for a bit of flavor. Chicken was done in 3.5 hrs to 180 degrees internal. The pie plate gave us a lot of grease for gravy and the chicken was still very moist...[p]Good luck & Merry Christmas -[p]Bob V