Originally Posted by mr big
My question is? If you smoke the bird whole do you place it straight on the grate or do you cook it in a pan or maybe half and half?
Right on the grate. Like 93vpmod I sometimes put a foil shield on the breast part way through to keep it from overcooking while the legs and thighs finish. But I didn't do that for the bird pictured above. What I should have done was to release the ends of the legs. I'm pretty sure that leaving them bound up like that won't help the dark meat finish faster (and the delayed finish of the dark meat is what can leave the breast dry.) I just wasn't thinking when I put it on.