.....Guys, here's something I learned with chicken....a whole chicken....sawed down the back and opened up with the cavity-wall exposed, with the cavity-wall set directly over the charcoal bed in the middle of the cooker, three layers high for coalbed....you're using a Weber 22 1/2 kettle w/rake system, by the way....with the bottom vents open full with top vents at 2/3's, with the chicken placed over the coals, you go find something to do for 30-35 minutes....you come back, take off the top, and flip the monster over and get the skin/meat side blackened a bit "in spots" with the cooker top off, flames licking at the bird....should be about 6-8 minutes total, the oil from the skin will fall quickly........have a basket large enough to hold the whole chicken fashioned out of thick aluminum foil ready....it's amazing the little bowls and baskets you can fashion from foil....anyhow, flip the bird back over into the basket of foil with the cavity-wall down, and spray misty hot water from a squirt bottle on the bird until he's WET and some is standing in the bottom of the foil basket, and some would be about 6 tablespoons....then slop him good with your favorite bbq sauce for dead chicken, and place a top cover piece of foil over the bird, above the bird, that you roll-twist TIGHT, no leaks, with the basket....set the foiled domed basket off the fire still inside the cooker, replace the top with all the vents open full, and go do something else for 30 minutes....dare ya' to try it.....
....edit....and some of you may have a Midas Touch with a foil basket of only one layer, I don't know, but I don't....I make a basket like for a whole chicken with about 4 sheets....you'll only need one for the dome, though....plenty of water lying on the bottom....not an inch, either, haha....you know.....
.....edit second....you'll never go wrong sprinkling that bird heavy with Mrs. Dash "Chicken" when you've placed it over the fire the first time, neithern.....
