Originally Posted by Fwismoker
Yea toast chickens would be out of this world for you on the WSM using it as a UDS and taking out the water pan... Breast up though. Don't put the bird on until the temp at grate level is 350*. Keep it in the 350-400 area and you'll have a special tasting chick.
Olive oil and rub under and on the skin.
Great Info Sir! I'm really seeing a consensus on this high heat gig. I may have to do them whole on one rack though because my 18.5 WSM would be hard pressed to get tw0 spatchcocked birds on one rack although it could be done. These birds were almost 6#'s each.