markm75 wrote:
>
>
> Curious on the roasting of chickens.. Do most people use things like
> the roast holder that webber sells (#32915) to set the chicken on..
> (ontop of the cooking grill, above the coals)... or do many use this
> device right on the charcoal spot, with charcoal just on each side?
>
> I've seen roasting times of about 2 hours or so.. during this time I'm
> assuming the lid is kept closed.. vents too? Do you have to add more
> charcoal after a certain period of time, due to the orginal charcoal
> losing its heat?


When I roast a chicken in the BBW (gas) I do it offset, the bird on one
side and the burner on the other side turned on. I also like to do it on a
spit. I bought a great recipe last year for doing small chickens on the
spit. Puree an onion or two, add salt, pepper and cumin and smear it on the
bird, then stick on on the rotisserie and bast it with butter. It cooks in
about an hour, and it's the best chicken I have ever tasted.
..