Posted: May 6, 2007 8:31 pm
You can cook it either way, bones or no bones, skin or no skin. I grill whole chickens, butterflied with the lid up the whole time. I've also smoked whole chickens for a couple of hours with the lid down.
Unless I'm smoking something for hours, I usually start the charcoal in a chimney and spread the white hot coals on one side of the grill. Then sear the meat over the coals, lid up, watching for excessive flames. Once It has a little color, I'll move it to the other side of the grill, close the lid and cook with indirect heat.