I told the wife that I would do a bird on the Weber this year, she will still roast one in the oven just in case, LOL. I will probably only do a 12 pounder, brine the night before, rub with butter herb and stuff with garlic, apples, etc. Hopefully everything will go well.
Does anyone cover the bird with foil to keep the skin from burning or shouldn't I worry about that? I do want a nice crisp skin but don't want to overdue it.