Originally Posted by sslak
Yep, I cook my chicken on the Weber kettle around 400 degrees. HOT HOT HOT for chicken!
You really don't even need the coal holders, just pile it up on one side, put the meat on the other. There's really no reason to put the meat in the middle and coals on each side...coals on one side works just fine.
For me, a chimney filled with Kingsford blue to the top row of holes, lit and mostly white before I dump them, will run right around 400 with my vents wide open.
The basket coal holders allow for a longer burn in my opinion. With two indirect zone and a cool zone in the middle you can maximize the height of the kettle for things like 18 lb. turkeys or I like to do things on a homemade "hover grill grate" which allows me to do two levels of wings or drummies. Every method has its pros and cons