Cooking chicken at higher temps

[DaveD]

If you are cooking whole chicken at higher temps and the water bowl is in but dry (maybe foiled) do you use a drip pan on the lower rack or let the fat drip into the dry water bowl?

Do you prefer to put the whole chicken(s) on the top rack? I have a beer can chicken wire holder which does well and I could see doing two chickens with these.

DD

 

[MKEvenson]

Put foil in the water pan, makes clean up easy. For HH cooks you don't need anything else. For LH cooks, clay saucer, foiled, or water if you like.
I put everything on the top rack unless I need more cooking space then use the bottom and occasionally use a 3rd rack for big cooks.

Mark

 

[Noe]

Dave when i cook bcc i leave the water pan out completly, cook the birds at 300-350 range, try to cook birds in the 4-5 lb range, come out to perfection in 1.5-2 hrs never had one go longer than 2 but u never know hope this helps.

 

[DaleW]

For BCC, I set the chicken (or chickens) in a shallow pan. Cooking indirect anyway and the can/leg tripod effect keeps the chicken above the drippings. When I cook chicken on the WSM (usually use the kettle) I leave the water pan in foiled and dry.