Whisky, it just dawned on me that I may have been trying to cook too low and slow with this chicken.
Need to cook it at the same temps/times that I got figured out for the gas grill.
Trying to get too fancy.
Yup. Poultry is best cooked high heat. Even in doing that on the BGE, indirect with the plate setter, it still won't render skin as well as a gas or good pellet grill. I've tried a few different methods. Direct grilling is your best bet. Of course you can't exactly do that with a whole bird. I'll set it up to run half the grill direct and other half indirect. Two zone cooking. Start out on the indirect heat side and as you get closer to finish temp, move meat over the coals for some real grilling.
As far as lower temp smoking, I no longer like them for that at all. It's funny, when I first got my pellet grill I thought the smoke flavor was too weak. I was used to the ashtray flavor of the BGE. After a good amount of use I now feel the opposite. Tastes change I guess.
